TPA Cheesecake Graham Cracker vs CAP NY Cheesecake

submitted about 10 years ago by xrjon0609

So I'm on a mission to make a real nice cheesecake. I'm not big on fruits so I'm thinking maybe a caramel....cinnamon...butterscotch type of vanilla cheesecake.

But there seems to be a divide between cheesecake flavoring. The TPA Cheesecake Graham Cracker or the CAP Cheesecake.

Can anyone explain the main differences between the two and how they should be used? I was always under the impression that CAP Cheesecake was king, but it seems lots of top mixologists are using the TPA version.

Comments

2 points

by Jtetsukiabout 10 years ago

I much prefer TFA's version. Capella's is just a step above completely rancid to me. It tastes like spoiled dairy products. No graham detectable... which for me is an important component in a cheesecake. TFA's is the best I have found. (that is available in the US anyway...)

1 points

by ChiefChiefertonsabout 10 years ago

The cap is more buttery while the TFA is more sweet and has much less of a cheesy note. I use both and mix equal parts of the two. TFA cheesecake is very cheesy in a kind of bad smell sort of way. IMO.

1 points

by DrSnakensteinMDabout 10 years ago

I use TFA Cheesecake (GCC) often at lower percentages to add or boost dairy notes. The cheesecakeyness can blend away pretty easily if you're not making a cheesecake flavor. It's probably my favorite TFA dairy flavor after I abandoned diketone containing flavors (RIP Bavarian Cream, I miss you).

I haven't used NY Cheesecake that much (only a couple times) but with that short experience, I get the impression that it's not quite as versatile. It's a good flavor though, so I'd recommend picking up both.

3 points

by chuxsuxabout 10 years agoFrugivore

https://shop.perfumersapprentice.com/p-7714-dx-bavarian-cream.aspx

1 points

by DrSnakensteinMDabout 10 years ago

I've contemplated getting this, but I haven't heard if it's a decent replacement for the original version. Have you tried it?

2 points

by chuxsuxabout 10 years agoFrugivore

I do. I use the DX of Banana Cream, Cinnamon Danish, and Bavarian Cream . I personally can't tell difference between the two versions.

1 points

by crosstown_rebelabout 10 years ago

I use both. NYC is good to add another layer to strawberry creams. I use it in a unicorn milk type juice at 2% and you can notice a difference without it.

For graham crust I like to add it to creams also but more for its vanilla grahamy note. It adds a richness you cant get from layering creams on top of creams. I was about to whip up just a cream flavor with that as an extra note.

Something like bav cream, sweet cream, and graham crust with custard.

1 points

by Pandeponabout 10 years ago

I only have CAP and I'm trying to figure out the best percentage to where its good and not overwelming.. The initial smell of this stuff is like.. cheesy feet.. I wish I had some TFA on hand

1 points

by KrillinGetsOwnedabout 10 years ago

I found that it's nice at 2.5% max, anything above that and i get airplane feet

1 points

by cloney12about 10 years ago

As has been mentioned use both for best results. I prefer the TFA over the CAP. I love cheesecake, and the TFA hits all the taste points for me a bit better. Here's a recipe I've been working on for a bit: Ver. A: TFA Cheesecake graham crust: 7% CAP Custard: 2% TFA Sweet Cream: 1% FW Butterscotch Ripple: 7%

Ver. B: TFA Cheesecake graham crust: 4% CAP NY Cheesecake: 3% TFA Sweet Cream: 2% FW Butterscotch Ripple: 7%

1 points

by xrjon0609about 10 years ago

Nice I have all those except the ripple....I do however have FW Butterscotch (regular). Will that work?

1 points

by cloney12about 10 years ago

Should be fine. The ripple is just a bit richer/sweeter.