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Preheat the oven to 160 degrees Celsius fan.
Add the ricotta to a mixing bowl and whisk for one minute until creamy.
Add half the amount of honey to the ricotta, along with an egg, and whisk again. Continuing adding and whisking the rest of the eggs each time.
Stir through half the amount of ground cinnamon, lemon zest and vanilla extract.
In a cake tin lined with parchment paper, pour the cheesecake mixture. Bake for 1 hour at 160 degrees Celsius fan, and then a further 10 minutes at 180 degrees Celsius fan for a golden top.
Meanwhile, add the remaining amount of honey and cinnamon to a saucepan over a medium heat and heat up for a few minutes until it becomes runny.
Once the cheesecake is baked, allow to rest for 5-10 minutes before pouring the extra honey on top.
Serve warm or cold.