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Message: <blockquote data-quote="ElyDave" data-source="post: 1003449" data-attributes="member: 74042">personally I find the cream cheese sweet enough, you just then need to balance any other flavours.I used to be king of the cheesecakes in our house my favourite being a ginger/lime/chocolate version which I made with ginger nut biscuits as the base, mascarpone/lime middle layer with maybe 2oz icing sugar in the lot and cover the top with either finely grated very dark chocolate or home-made chocolate leaves (they were a faff<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite11" alt=":rolleyes:" title="Roll Eyes    :rolleyes:" loading="lazy" data-shortname=":rolleyes:" />)If I were to make it again today I'd obviously moderate it for my tastes, I think the gingeriness in the base would be the hardest bit to achieve.  Probably need to cook the nuts a bit and infuse them with dried or fresh ginger, maybe a dash of a ginger liquer</blockquote>

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