Posting my Cheesecake Base- used to produce seasonal versions (lemon, Berry, Lime -etc)-
 

Dat Cheesecake Tho

Ingredient|% :---|---: Cheesecake (Graham Crust) (TPA)|5 Custard (FA)|1.75 Pie Crust (TPA)|0.75 optional Sweet Cream(TPA)|1  
 

V3 Dat NY Cheesecake Tho

Ingredient|% :---|---: Cheesecake (Graham Crust) (TPA)|2 New York Cheesecake (CAP)|5 Sweet Cream (CAP)|1 optional Sucralose (10%)|1  

First base has a good custard note- can be adapted easier for Key Lime Pie, Lemon Cheesecake, or Sour berry flavors. Second is better for Strawberry Cheesecake, Caramel Cheesecake, or other sweet accents as the Cap Cheesecake has its own less tangy, savory part to play. Adjust each primary cheesecake flavor to taste for the strength of the accent- I adjust down the cheesecake when adding 0.5% of INW Raspberry(strong), or up for 4% TFA Strawberry Ripe(weak).

I feel like enyareklaw's strawberry cheesecake should get a mention here, it's a delicious sweet cheesecake base and one could easily swap the strawberries out for whatever fruit one prefers.

CAP New York Cheesecake --- 6%

CAP Sweet Cream --- 1%

TFA Graham Cracker Clear --- 1.5%

CAP Sweet Strawberry --- 2%

TFA Strawberry Ripe --- 3%

Sucralose 10% --- 1.5%

I have been remixing my most popular recipe, which is a butterscotch vape where the main flavor is TFA Butterscotch. I found that FLV Caramel has the exact same "brown candy" profile that my recipe had. However I found that FLV Caramel lacks butteriness needed for butterscotch.

So to cut to the cheese (cake): I got CAP NY Cheesecake just the other day and it had that nice, sweet butter element in it, reminiscent of popcorn butter flavor. Very sweet, rich, and nice and buttery.

So: FLV Caramel + CAP NY Cheesecake = Really nice butterscotch type flavor.

The New Game of Thrones

• 2% Bavarian Cream (TPA)
• 0.75% Caramel (Flavorah)
• 2% Graham Cracker (Clear) (TPA)
• 2% New York Cheesecake (CAP)
• 5% Vanilla Custard (Flavorah)

I'm going to up the caramel and cheesecake a bit and add just a bit of mouthfeel somehow, but the cheesecake + caramel is soo nice already.

It's a work in progress, mainly due to steeping times, but I've vaped through 30ml's of this and won't get tired of it so I guess I'm getting there lol.

edit: did I say "nice" enough?

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What is a better cheesecake than TFA's? So far it's all I have tried and it tastes like sweat and beer farts.

Capella NY Cheesecake is no doubt a thick, savory, real tasting cheesecake. Although it doesnt have much crust to offer, it has enough where it is complimented very well by other crust options. TFA cheesecake is much more on the lighter, tangier side of things(even less crust here imo). I didnt care for it much but tried adding it at i think 2-3 % to complement cap ny in my recipe posted earlier on this thread and it overpowered/ didnt mix well... Would like to try it with 7% cap ny and like maybe .75-1.0 % tfa cheesecake. I've heard others mention adding LA cream cheese icing at low % to cheesecake mixes which sounds quite interesting to me. Has anyone else tried this?

On a side note, why is the Flavor of the Week never stickied, /u/skiddlzninja, /u/InertiaCreeping?

Okay, long time lurker but this will be my first recipe post.

This is based off Tally Ho's Liturgy juice -- not a direct clone by any means but a homage to one of the only blueberry juices I've ever liked.

The idea is it's mostly "blueberry swirl" so I went pretty easy on the fruit note. This is my second version -- the first version used Cap Graham Cracker and I didn't like the "spicy" feeling it had. TFA graham clear is more vanilla/cookie-esque which is what I was going for. Anyways, it's a pretty sweet/cheesy mix with a nice blueberry on the inhale. I see people picking cheesecake crust vs NY cheesecake and my first version only used NY -- I sort of like having both in this version as cheesecake graham crust never really felt like a straight up cheesecake flavor anyways -- I use it in practically everything.

Blue Swirls

Ingredient|% :---|---: Blueberry Extra (TPA)|3 Cheesecake (Graham Crust) (TPA)|3 Graham Cracker (Clear) (TPA)|2 Marshmallow (FA)|1 NY Cheesecake (CAP)|4 Vanilla Bean Ice Cream (TPA)|3 Vienna Cream (FA)|1

Flavor total: 17%

Been playing around with Lorann Cheesecake recently. While it has a cheesecake flavor it does not have the body. I have been using a mixture of both Cap NY Cheesecake and Loranne's to make a lemon cheesecake. Here is the latest iteration of the recipe thus far. I adapted the Lemon part from /u/Botboy141 and his awesome lemon sorbet. Needs a couple of weeks to really come around.

Ingredients|Ing %| :---|---:|---:|---:|---: New York Cheesecake (Capella)|4.00%|48.0|2.486 g|2.400 ml Cheesecake Graham Crust (TFA)|1.50%|18.0|0.932 g|0.900 ml Cheesecake (Lorann)|2.50%|36.0|1.865 g|1.800 ml Shisha Vanilla (Inawera)|0.75%|9.0|0.466 g|0.450 ml Lemon Sicily (FlavorArt)|2.75%|33.0|1.709 g|1.650 ml Meringue (FlavorArt)|1.00%|12.0|0.622 g|0.600 ml Lemon mix (Inawera)|0.50%|6.0|0.311 g|0.300 ml Lemon Concentrate (Inawera)|1.50%|18.0|0.932 g|0.900 ml Citrus Mix (FlavorArt)|0.25%|3.0|0.155 g|0.150 ml Sweet Cream (Capella)|0.75%|12.0|0.622 g|0.600 ml

The Cheesy Cake

Flavour | % ---------|----------

1. CAP NY Cheesecake | 4
2. LA Cheesecake | 2
3. FA Fresh Cream | 0.5
4. TFA Bavarian Cream | 1
5. INW Biscuit | 0.5
6. CAP Sugar Cookie | 2
7. FA Torrone | 0.25
8. INW Blueberry (Czarne Jagody) | 0.5
9. INW Pitaya | 0.25
10. FW Kool Effects (or Koolada) | 1 drop/10ml

Well, let me explain this madness -

1-4 Are the cheesecake itself:

• CAP NY cheesecake for obvious reasons, makes up for the main note in the mix and is all around a good cheesecake to start with.

• LorAnn Cheesecake for that really interesting top note on the cheesecake - I haven't really found anything similar to this, it has that almost Ricotta taste and really gives a nice interesting touch. It's really light though, needs something to hold on, like CAP cheesecake.

• FA Fresh Cream and TFA Bavarian cream just lighten up the body and give a little more depth to the recipe

5-7 Are the crust:

• INW Biscuit for that buttery biscuitness (I make my real cheesecake with crushed tea biscuits over nice buttery caramel, this is close)

• CAP Sugar Cookie, even though is at much higher % just plays around with the biscuit, same as FA Torrone which again just adds a little more depth and plays really nice with Bavarian Cream.

8-10 This is where shit gets interesting:

• INW Blueberry at this percentage gives just a really light hint of blueberry, probably could up this to 1% to really make this a blueberry cheesecake, but I quite like it as is.

• INW Pitaya - I used this because I feel like it mends everything together, and make the individual ingredients not jump out as much, this could be easily omitted probably.

• Koolada - This is the stuff I knew was the jackpot when I added it. You don't really feel the coolness per se, but cheesecakes are IMO best served cold, and this is as close I can get to that. I would suggest anybody trying a little bit of this to a cheesecake, it gives the mix a really interesting spin.

I'll see myself out, this is probably way more bullshit that I needed to write and my tastebuds are really hammered from a lot of today's mixing, so I'll might do a revision tomorrow. It's most likely chock full of diketones, that could explain why it tastes so good to me :D

I see people with these huge NYC Cheesecake (CAP) %'s and think it tastes, and smells, like wet dog at 5-6%. With that being said, I have to use this flavor and really dig the flavor. I have tried many Peanut Butter mixes with the Cheesecake, but the high percentage mixed with the peanut butter + bavarian creme mix was wet dog all day. Below I will post my most recent plain jane cheesecake recipe. I call it #3 Cheesecake.

• 4% NYC Cheesecake (CAP)

• 2% Biscuit (INW)

• 2% Bavarian Creme dx (TFA)

• 1% French Vanilla Creme (TFA)

• .5% Dulce de Leche (TFA)

• 1% Marshmallow (TFA)

I know the Bisc(INW) is a lot. I am using this much to get a taste for it. Obvs, feel free to sub anything into this. I wanted the BC(TFA) and FVC(TFA) to work together with a bit of DdL(TFA) to add a bold creaminess. Good Flavor of the week this time around!

I don't get this flavor Cheesecake (Graham Crust) (TPA), i've used it a few times, just tastes weird in a bad way. Tried to make lemon meringue with it and it's just bad. Would have been better off just using lemon and graham cracker.

I have been using FW cheesecake in my Lenola Cream clone (coming soon), mostly because I don't have any other cheesecakes (except TFA Graham Crust). I suspect it is the main culprit for some coil gunking that I'm experiencing. Any suggestions here? I think I've seen other clone attempt use CAP NY but haven't tried it myself. Are the strengths similar?

Blueberry cheesecake just isn't complex enough. We need to go deeper.

Bourbon Berry Cheesecake

The cheesecake part:

• 6% TFA Cheesecake (Graham Crust)

• 3% TFA Vanilla Bean Ice Cream

• 3% CAP Sweet Cream

• 1.5% TFA Graham Cracker Clear

• 1% TFA Greek Yogurt

The other part:

• 3% TFA Blueberry Extra

• 1% TFA Blackberry

• 1% TFA Kentucky Bourbon

• 1% TFA Brown Sugar Extra

I was going for something like a slice of cheesecake topped with blueberries in a bourbon reduction, and this is pretty damn close.

Spring Cheesecake

I based this recipe on the following 'real life' cake - http://iambaker.net/spring-cheesecake-cake-raspberry-lemon-orange/

• CAP New York Cheesecake 6%
• CAP Italian Lemon Sicily 2%
• FW Raspberry Natural 2%
• CAP Juicy Orange 2%
• INW Biscuit 1%
• FA Fresh Cream 0.5%

The new york cheesecake is obvious, there's not much to say about it except that it provides a great cheesecake base, the only thing it slightly lacks is the biscuit base but that's fixed with the INW Biscuit. I wouldn't recommend putting the biscuit any higher than 1% because I find it imparts a very dry mouthfeel when pushed any higher. My first attempt at this recipe included the FW Raspberry Natural at 4%, I assumed that it would be a weaker flavour than the CAP stuff but actually found this to not be true and it ended up overpowering the other fruits. This was only the second iteration but I'm pleased with how it turned out

Big fan of Cap NY CC and TFA CC w/G together for a CC. This is an adaptation of a version with Cap VC replaced with NY CC.

Coconut Lime Cheesecake Pie

Ingredient|% :---|---: Cheesecake (Graham Crust) (TPA)|1.5 Coconut (CAP)|1.5 Cream Fresh (FA)|1 Custard (FA)|1 Key Lime (TPA)|3 Lemon Sicily (FA)|1.5 NY Cheesecake (CAP)|3 Pie Crust (TPA)|1.5

Flavor total: 14%

I have the TFA cheesecake with graham crust. I can't really afford to get many other flavours atm. So far I have TFA bavarian cream, strawberry ripe, vanilla bean ice cream and TFA custard. If anybody knows a good flavour combo with those ingtedients that has cheesecake as its main flavour than lemme know :)

I made a good blueberry cheesecake.

5% blueberry fw

4% ny cheese cake cap

1% cheesecake Graham crust tfa

1% cream cheese icing LA

.5 % Catalan cream fa

.5% Graham cracker clear tfa

What do you guys typically recommend for steeping when using Cheesecake (I'm using CAPs)? I heard that its one of those flavors that need a bit of extra time, but I'm just getting anxious after a couple of days haha.

Well I've never posted a recipe but this may be the time since I've been working on a blueberry cheesecake flavor. The first version already has too much tfa blueberry extra at 4% and I plan to lower it to 3 and switch up a few notes. Will post later this week!

Which cheesecake flavoring has the strongest cheesey funk to it?

I would love to figure out a clone of Bluebird. Anyone have any guesses of a recipe to start with? Good to hear the analysis on different cheese cake flavors might try grabbing CAP.