Coarsely chop the Stracci biscuits and walnuts and mix them with the lightly beaten egg whites, the honey and the oil. Mix well and put the mixture in a cake tin, lined with grease proof paper, to form a base about 2 cm thick. Put the ricotta, eggs, honey, grated lemon zest and spoonful of rice starch into a bowl and mix with a whisk (or in a blender if you prefer). Pour this cream into the cake tin on top of the base you prepared before and then bake in a preheated oven, at 180 °C, for approximately 25 minutes. Once out of the oven, leave the Cheesecake to cool – now it’s ready to serve. You can prepare the cheesecake the day before and, once cold, keep it in the fridge until about an hour before serving: it’ll be even more delicious. At the Fattoria, for fruit lovers, Francesco (La Vialla's pastry chef) “colours” the cheesecake – just before serving – with 3-4 spoonfuls of La Fragolina and some sliced strawberries. Buon dolce appetito!