Pulverize 200g digestive biscuits in a food processor, then add 50 g ground almonds, 90 g melted butter and a ½ tsp ground cinnamon.
Pulse until well combined, then press into a 23 cm springform tin. Bake in a 160°C oven for 5 minutes or so, then let cool. For the filling,
put 750 g ricotta and 250 g honey into a bowl and beat until smooth, then add 200 ml double cream, the juice of a lemon and 2 tsp vanilla extract
and beat until well combined. Add 2 Tbs cornflour and beat that in. Then add 4 eggs, one at a time, beating gently to combine after each is added.
Wrap the pan in a large piece of kitchen foil, to ensure it is waterproof, then place in a roasting pan. Pour the filling onto the biscuit crust
in the springform pan, then add enough hot water to the roasting pan to come half-way up the sides. Bake for 50 – 60 minutes, until the edge
is set and there is still a jiggle in the centre. Turn the oven off and let the cheesecake cool in the oven for another hour or so. When cooled,
chill in the refrigerator for at least 3 hours, then remove from the pan. I served this with a little stewed rhubarb, to add a touch of sharpness.