Place the butter in a saucepan and leave to melt. Place the amaretti biscuits in a food processor and blitz to a crumb. Combine with the melted butter and then press the mixture firmly into the base of your cake mould.
Zest the lemon and place in a food processor with the ricotta, crème fraiche, icing sugar, vanilla seeds, honey and icing sugar. Blitz until smooth and then pour on top of the amaretti biscuit base. Transfer to the fridge and allow to set.
Juice the lemon and mix well with the rest of the honey.
Use a blow torch to loosen the cheesecake from the mould. Finish with a drizzle of the lemon and honey to serve.
«Feel free to use cream cheese or mascarpone if you can not find ricotta for the cheesecake.»