150 g/51/2 oz. digestive biscuits/graham crackers
50 g/31/2 tablespoons butter, melted
750 g/3 cups ricotta
2 tablespoons honey
1/2 teaspoon orange flower water
40 g/1/3 cup plain/all- purpose flour
6 fresh figs, halved
20-cm/8-inch loose-based cake pan
Preheat the oven to 180°C (350°F) Gas 3.
Using a rolling pin, crush the biscuits/crackers into fine crumbs.
In a large bowl, mix the crumbs with the melted butter. Next, press this mixture firmly and evenly into the cake pan to form a crust.
In a separate large bowl, mix together the ricotta and eggs. Stir in the honey, orange flower water and flour.
Spoon the ricotta mixture evenly across the biscuit crust. Now, press the halved figs, skinside down, into the ricotta mixture.
Bake the cheesecake in the preheated oven for 50 minutes to 1 hour until set. Remove the pan from the oven and cool, then cover and chill until serving.
The cheesecake will keep for a few days, covered, in the fridge.
Big Night In by Katherine Bebo, published by Ryland Peters & Small (£14.99) Photography © Ryland Peters & Small