Line a 20 - 22 cm springform tin with baking paper.
In a medium bowl, place the flour and rub in the butter. Add sugar, egg yolk, lemon rind, and enough of the water to make the ingredients cling together -start with a small amount of water.
Knead gently until smooth
Wrap the dough in plastic wrap and put in the fridge for about 20 minutes.
Roll and flatten the dough between two sheets of baking paper until it is large enough to cover the baking dish and go up the sides -this can be completed in the actual springform.
Put the pastry into the prepared tin gently, trim the edges if they are over the top, cover and put in the fridge for another 20 minutes.
Preheat oven to about 160° fan forced, or 180°.
Cover the pastry with another sheet of baking paper and put rice or dried beans on top of this. Bake for 10 minutes, remove the paper and rice carefully, and bake another 10 minutes or until the pastry is just starting to brown lightly. Cool.
Meanwhile, in an electric mixer, beat the cheeses, honey, sugar and cinnamon until smooth.
Add the eggs, one at a time, beating well after each addition. The mixture will be quite thin.
Put this mixture onto the slightly cooled pastry.
Bake at around 150 -155° fan forced, or 170° for 1½ hours or until the filling is firm.
Allow it to cool, cover, and put in the fridge to set a bit before serving. You can drizzle with a bit of honey just before serving, but this is optional.