Honey ricotta cheesecake
Preheat the oven to 180°C.
Mix the Digestive biscuits with the melted butter in a bowl. Press the crumb mixture over the bottom (not the sides) of the prepared baking tin. Bake until the crust is golden (about 15 minutes). Let the crust cool completely on a cooling rack.
Blend the ricotta in a food processor with the paddle attachment until smooth. Add the cream cheese and blend well, stopping the mixer occasionally and scraping down the sides of the bowl.
Blend in the honey and orange zest. Add the eggs one at a time and mix just until blended together.
Pour the cheese mixture over the crust in the tin. Place the tin in a large roasting pan. Pour enough hot water into the roasting pan to reach halfway up the sides of the cake tin. Bake until the cheesecake is golden and the centre of the cake moves slightly when the tin is shaken gently. This should take about 1 hour and 5 minutes (the cake will become firm when it is cold).
Transfer the cake onto a rack and cool for 1 hour. Refrigerate until the cheesecake is cold, for at least 8 hours and up to 2 days. Cut the cake into wedges and serve.