Gingernuts are a lovely alternative for the base, and fresh passionfruit pulp or raspberries are delicious served on top.
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1.Preheat oven to 180°C (160°C fan-forced). Line base of 22cm springform tin with foil.
2.Process biscuits until crushed finely. Add butter; process until just combined. Press biscuit mixture evenly over base and side of tin, cover; refrigerate 1 hour.
3.Beat eggs and sugar in medium bowl with electric mixer until thick and creamy; add cheese, rind and juice; beat until smooth. Place tin on oven tray; pour cheese mixture into tin.
4.Bake, uncovered, about 1 hour or until firm. Cool in oven with the door ajar. Cover cheesecake; refrigerate 3 hours or overnight.