Butter bottom and sides of an 8-inch springform pan. Dust with finely chopped walnuts.
Mix ricotta cheese with yogurt cheese. Blend in eggs, lemon juice, zest, vanilla, honey, and arrowroot. Stir until smooth. Pour into prepared pan.
Bake 1 hour 15 minutes, then turn off the oven. Let the cake cool in the oven for 15 minutes, then transfer to a rack and cool to room temperature. Refrigerate until completely cold, then carefully remove sides of pan.