In the bowl of a stand mixer with the whisk attachment, whip the cream cheese, ricotta, eggs, honey. sugar, lemon juice, zest and vanilla. Once whipped and creamy add the corn flour mixture and mix again.
Pour oven cooked base and bake for 40 to 60 minutes (I checked it at 40 minutes but it needed a lot longer almost 65 minutes)
it is ready when it is firm around the edges but has a slight giggle in the middle. Turn off oven and leave it in their with the door closed for 40 minutes.
Allow to cool completely and then place in the fridge until ready to serve.