Recreated from Masterchef recipe.
200 g Ginger nut Biscuits
50 g Sakata plain rice biscuits
60 g caster sugar
1/8 c olive oil
500 g cream cheese, room temperature
250 g spread cream cheese
1 c caster sugar
2 1/2 Tbs lemon juice
1 Tsp vanilla essence
1/4 Tsp sea salt
300 ml double cream
Remaining biscuits crumbs
Preheat oven to 175 C. Greased and line a 23 cm spring form cake tin with baking paper. triple wrap the outside of the cake tin with extra-wide aluminium foil.
For the Biscuit Base, place biscuits into a food processor and blitz to a fine crumb. Rice plain Sakata a bit crunchy. Transfer to a mixing bowl, stir in the sugar then add oil(need to adjust if too dry at more) and mix until well combined.
Pour biscuit base mixture into the prepared cake tin and press down firmly and evenly with the back of a spoon. If a thinner base is desired, use only part of the mixture. Mine is thin base, so I have remaining to decorate later.Place into the oven and bake for 10 minutes. Once baked, remove from oven and set aside to cool.
Meanwhile, for the Filling, place the two different cream cheese and caster sugar into the bowl and beat with hand mixer medium speed until smooth, creamy, and caster sugar fully dissolved. Add eggs, one at a time, ensuring eggs are fully incorporated by beating well in-between each addition.
Reduce mixer speed and add lemon juice, vanilla essence and salt and mix until combined. Add double cream and mix well until combined. Pour the filling over the cooled biscuit base then place cake tin into the middle of a large, deep roasting tray in preparation for a water bath.
Carefully fill the deep roasting tray with boiling hot water to a depth of about 3 cm and place into the oven. Bake until golden and cooked through, about 65 minutes.
Once baked, turn off oven and leave oven door closed. Leave cheesecake to cool inside the oven for 1 hour.
Remove cheesecake from oven and allow to cool completely, then release from tin. To serve, top with remaining biscuit crumbs. Or you can decorate with fruits: strawberries, raspberries or micro coriander.