As always, the purpose of this thread is to gather the community to explore a category of flavor and its many uses. And it's also to have FUN!
Post recipes containing this week's Flavor of the Week, as the star or in a supporting role, with or without development notes. Talk about other people's recipes that use it. Compare and contrast different manufacturers' versions of the FOTW. Ask for help using that flavor in general or to achieve something specific, offer advice, brainstorm ideas, consider substitutions, suggest pairings... really anything at all as long as it's on topic.
#This week, this is also where you can comment to win the the Dessert Flavor Pack ($70 value!) from Flavorah.
This pack includes: Cheesecake, Brie Cheese, Graham Cracker, Cream and Cookies, Creme de Menthe, Greek Yogurt, Marshmallow Treat, Milk, Popcorn, Red Velvet, Smooth Vanilla, Smore, Toffee, Vanilla Bean, Whipped Cream, and White Chocolate.
Check it out, FOTW now features a neat poll where you can vote for your flavorites:
#DIY SURVEY - VOTE HERE PLEASE
##DIY SURVEY - SEE PREVIOUS RESULTS HERE
#This week's flavor is... CHEESECAKE!
How did that get to be the FOTW?
It was requested!
>If you're not interested in the upcoming FOTWs, please take this opportunity and comment to request one that interests you (or send me a PM to do that).
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Past FOTW posts can be found here
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The NOTED podcasts, which are basically video FOTWs, are listed on this sheet, maintained by /u/apexified
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You can find these and more in a comprehensive collection of Flavor Facts created by /u/OdieDoodah
#In case you missed it, last week's FOTW was: FOTQ 2
#Next week's flavor will be: Chocolate Milk/Milk Chocolate
The week after that will be: Tobacco Time: Sweet Stuff
The week after that will be: Cones
The week after that will be: Blue Raspberry
The week after that will be: Rose
The week after that will be: Fruity Cereal
The week after that will be: Plain Cereal
The week after that will be: Citrus Sodas (7up, Sprite, Mt. Dew-type)
The week after that will be: Pumpkin
The week after that will be: Cranberry
The week after that will be: Gingerbread
The week after that will be: Peppermint
The week after that will be: Wine
The week after that will be: Champagne
The week after that will be: Marshmallow
The week after that will be: FOTQ3
The week after that will be: Raisin
The week after that will be: Woodruff
The week after that will be: Flavors of the Year
The week after that will be: Desert Tobaccos
The week after that will be: Cantaloupe
The week after that will be: Toast
The week after that will be: Meringue
The week after that will be: Sherbet/Sorbet
The week after that will be: Pear
The week after that will be: ??? You decide ???
I have several more to try for the first time this week, but here are some notes a scribbled down the last time Cheesecake was the FOTW:
RFSC Cheesecake - I almost threw up from this. It just tastes like regurgitated cream cheese spread. It goes in the trash.
VT Cheesecake - No crust notes, too light and fluffy for a cheesecake, kind of tastes like a cheesecake-flavored marshmallow, very sweet, but also has just a little bit of a too-sour note on the backend that tastes little barfy or spoiled milky, and it's odd because it tastes similar to butyric acid but not quite identical do it.
PUR Candy Cake - “A unique and surprisingly delicious dessert! A cheesecake and subtle apple mix with hints of candy. This will leave your taste buds craving more! This extract works as a perfect base!” - ad copy. Unique: Yes. Delicious: No. Cheesecake: Kinda. Apple: Unfortunately yes, but not subtle. Candy: I guess?
Cheesecake is thin yet fluffy, kind of cheesecake flavored marshmallow, mixed with something like a syrupy cooked Fuji-type apple, and the result is just weird. It’s not especially pleasant, and the “candy” they’ve put on there is just kind of very sweet hard candy-like finish, like an unflavored peppermint disc. You get them in cheesecake-apple-candy order, with clear separation. But none of these things really belong together and combining them just isn’t right. Does it make a “perfect” base? Remains to be seen. It might have a place in some kind of apple cream, or part of a candy apple recipe, but it’s odd and not great by itself.
PUR Toasted Coconut Cheesecake - It’s not a cheesecake. It just tastes like slightly toasted coconut + 2% milk. It’s like the coconut from FA Coconut with a little of the artificiality and sweetness (but not the richness) from TFA coconut Candy, FA Fresh Cream dairy note, and just a hint of the toastyness of TFA Toasted Marshmallow without any of its other qualities. No crust notes or anything like that. It’s not a terrible coconut, but it is a terrible cheesecake.
LB Strawberry Cheesecake - Somewhat underwhelming in both the strawberry and the cheesecake departments, but not bad. The strawberry is a pretty meh, doesn’t pop at all or seem to have any special qualities, just a very middle of the road artificial but not quite candy strawberry flavor blended with a very slightly tangy cream that’s nowhere near thick and rich enough to pull off cheesecake by itself. No crust notes. As a component in a strawberry cheesecake, yes. As a component in a strawberry milk or strawberry and cream, yes. But you’re still building your own cheesecake or strawberry cream almost from scratch, adding extra strawberries, cheesecake, cream, crust...
FLV Berry Cheesecake - Don’t do 2%, the berries go from slightly floral to full on perfumy fast, but 1.5% is fine. Berries is a nondescript berry that’s kind of tart, if I had to give it a name I’d say more like a blackberry tart/blueberry sweet combo than a raspberry tart/strawberry sweet one. The cheesecake filling is sweet and cream cheese flavored but not very rich, and there’s not any crust here really. Berry flavor is very much on top of the cheesecake, not blended into it, which makes for an interesting contrast. It tastes like this might be useful in all kinds of berry + cream/custard applications but it will need help in every area to actually be a berry cheesecake, some sweeter more syrupy fruit so it’s not all tart and borderline floral, some richness to the cheesecake filling, and some sort of crust.
LA Cream Cheese Icing - I’ve heard of people using this as a cheesecake. It’s got that cheesy tang and is sweet I could kinda see that working, even though it really is more of a frosting-type flavor, with a clearly uncooked cream cheese and powdered sugar thing going on. Would definitely work for one of those no-bake cheesecake pie thingys, also makes a great layer/cheesecake enhancer for cheesecake recipes. Would definitely not recommend 3% though, it gets a little funky that high, though 2% is great and somewhere between 2 and 3 might be needed to try to make a full no-bake cheesecake out of it, with 1.5%ish recommended as an accent/layer or part of cream cheese frosting.
OoO Vanilla Custard Cheesecake - This is an oddly named concentrate because I don’t taste any custard at all and it’s also not a cheesecake, it tastes like a cream cheese frosting very similar to LA’s but with a bit of vanilla added. It’s also smoother, thicker, and sweeter than LA’s, and the cream cheese flavor tastes a bit more like actual cream cheese than LA’s, so it while it might not be as versatile as LA CCI, it makes for a better cream cheese frosting. Again, not a cheesecake. Not a custard. Great flavor, dumb name.
TFA Cheesecake Graham Crust - Thick, sweet full-bodied graham crust that’s not too dry, with a light creamy note that’s just funky enough to kinda say it’s cheesecake. Great graham crust flavor, very useful ingredient to have, used in hundreds of recipes, but I really don’t get much cheesecake out of it. It’s like a cheesecake made in the upside down, where instead of a quarter inch of crust and three inches of cheesecake, it’s the other way around. Also many people report a coconut off-note, which I don’t really get as a clear coconut, but looking at what’s in there according to the TFA website, I can easily see where people pick up coconut. Smooth, no TH.
PUR Cheesecake Graham Crust - Very similar to TFA’s version, but slightly better balanced, with a bit more thick, creamy, cheesecake flavor and also a drier, more distinct, more accurate graham crust flavor. The whole thing is also quite a bit sweeter than TFA Cheesecake Graham Crust. Not sure that it will be as versatile as TFA’s, but it’ll almost certainly make a better cheesecake when combined with another cheesecake flavor.
CAP NY Cheesecake - Decent, thick, nearly crustless cheesecake. Often seen used at 6%ish because you need that much for a full-fledged cheesecake, but has a fake-butter off note that high. Lower it adds an interesting tangy note and thick, smooth mouthfeel to custards and creams, so it can be a very useful flavor.
PUR NY Cheesecake - Pretty much tied with CAP NY Cheesecake, ranked a bit higher because it’s better as a single-flavor cheesecake than CAP’s version, but worth noting that probably makes it less versatile. It’s got the same fullness as CAP without the weird buttery off-note, and it’s significantly sweeter. It’s unfortunately a little drier than CAP. Can’t really tell if has a crust or is just a little of a slightly overcooked cheesecake.
FLV Cheesecake - Just a great plain cheesecake that doesn’t have anything wrong with it. Slightly sweet, creamy, thick mouthfeel, just enough cheesiness to be a cheesecake without going overboard, has a touch of graham crust, smooth, mixes well. Could stand to be a bit richer but adding some custard or something like that should fix that right up. 1.25% doesn’t bring out any off notes but 1% is plenty for a full cheesecake flavor, less will work as an accent to custards and creams, all in all, just a solid offering from FLV.
And since then, I tried WF Strawberry Cheesecake - This one requires a week-long steep. The strawberry is absent until it steeps, and the cheesiness is out of control before it steeps. It’s very sour and cheesy, thick and authentic, regardless, but before steeping the sourness is a little exaggerated which makes it kind of gross to me as a single flavor. Also without the steep, the strawberry is barely there, just an afterthought that shows up at the end and is barely identifiable as a strawberry. After it steeps, the strawberry comes out and really tastes like the glazed strawberry topping on a cheesecake. Interestingly, it's all confined to the second half of the exhale. It's like eating a cheesecake upside down, maybe? Even after a steep I’m not getting any distinct crust element from this. There is a little something there under the pile of cream cheese that tastes baked, but it’s faint. Did Liquid Barn do it better? At first I thought, yes, but now I don’t think LB or WF did it better, just different. Neither is a fantastic single-flavor cheesecake, though WF might be better for a cheesecake, LB seems quite a bit more versatile for using as a component in something like strawberries and cream, strawberry milk, or strawberry ice cream.
I've used a bunch of INW Yes We Cheesecake mixing other people's recipes with it in there, enough to say it's probably the GOAT cheesecake, but still haven't gotten around to trying it by itself. Flavors I get to try for the first time this week include: FW Cheesecake, TFA Cheesecake, LA Cheesecake, MB Cheesecake, MB Galaxy Cheesecake, FA NY Cheesecake, CAP NY Cheesecake V2, JF Cheesecake Graham Crust, Just Peachy (one-shot) by ML Nikon, Pumpkin Spice Cheesecake (one-shot) by FlavorJungle, and WF Mascarpone.
And hopefully CBV Käsekuchen and CdD (CA) Käsekuchen :-)
Sounds like I'd better open that box that arrived this morning.
What do CBV and CdD stand for?
Haha yes, please do so! CBV is from cbv-aroma.de and I believe it’s an abbreviation of its owners name. CdD means Club der Dampfer (Club of vapers?) and their own concentrate line is Clubaroma (CA)! Both around since the beginning of vaping in Germany but they don’t seem to care about the international market while the polish flavorhouses know how to do marketing stuff.
That mascarpone by wf is not a pleasant vape, nor is it mascarpone cheese. Maybe mixed in something, but stand alone, it makes my stomach roll.
Yeah, that Mascarpone is tough, but very useful as an accent at very low percentages, not higher than 0.5%. Perfect in cheesecakes to add authenticity and some tang. It's gtreat to provide contrast against sweeter berries. The key is for it to be used very low, imo... As a solo, don't even go there!
Maybe it’s time I forgive this mascarpone. I’m usually ok when a flavor claims one thing in its name and nuanced in a different direction, but this one needed a warning. That said, I looove cheesecake and yogurt vapes. I will try again, but maybe 0.25%. Thanks for the idea.
Can I just say... I love you all. This group has been so, so helpful since I went down the rabbithole of DIY 5 years ago or so. You've saved me countless dollars on commercial liquid. I really can't thank you all enough.
If any off you ever find yourself in central Florida (east coast) hit me up. I'll happily feed you and offer excellent cocktails.
I have a couple of cheesecakes I don’t see used to often, if at all. The ones I have that are more mainstream, well, I’m not nuanced enough to be able to add to what’s already been stated.
OOO Strawberry Cheesecake, this IS strawberry cheesecake, and it’s the cheesecake they use in the vanilla custard cheesecake, which to me is like a beginner friendly cheesecake. The strawberry is cleaner than the strawberry jam they make. Easy tasty cheesecake with some strawberries. I really enjoy this one.
OOO Creamy Yogurt Cheesecake, this is more yogurt than cheesecake, but it’s ok, it’s the good OOO yogurt. If you like their yogurt, you’ll like this, it’s a little sweeter, with that sour note that a yogurt has. Not full on gag sour, just enough so you know it’s yogurt and not cream.
Hangsen Cheesecake, this is not the strongest Hangsen flavor, which is a good thing in my book, they do creams well, but for me there has been a learning curve, they can be cheesy (mascarpone, not blue) to me if I go too high. Anyway, this one is very full tasting, (mouthfeel?) not sweet, a touch cream cheese like with what I assume is supposed to be a bit of crust, which makes it a little dry.
Tasty Puff Raspberry Cheesecake this is muddled. I can taste the raspberry though it’s muted. And I don’t really get any cheesecake. It’s more like a light raspberry flavored cream. No off notes, so that’s a plus.
That’s all I got. ✌️
Best cheese I have - LA Cream Cheese Icing. Pair with FA Meringue for amazing icing.
Worst Cheese I have - TFA Sweet Cream. Feet cheese at high percentages.
Cheese on my buy list - PUR New York Cheesecake. The next CAP NY Cheesecake killer?
I may have a different answer this time next week but at the moment I think INW Yes We Cheesecake should be the one on your buy list, unless the name is just to stupid for you to get past, or you're afraid you'll love it and then get another bottle only to find that it's been reformulated.
I used to make an actual cheesecake. Ginger snap crust with butterscotch chips melted in, plain rich cheesecake, and drizzled dulce de leche on top. That stuff would be gone by day’s end. Lord have mercy on my soul.
Why did you stop making it?
The famous cheesecake trinity, because it should not be missed
My favorites are TPA Cheesecake ( Graham Crust ) ( There's cheesecake in there, you just can't taste it! )
INW Yes We Cheesecake
and CAP NY Cheesecake.
If I somehow win, who wants my FLV Smooth Vanilla?
I'm going to make some guesses, tell me if I'm right:
Best crust for cheesecake, best overall cheesecake, most versatile ingredient called cheesecake, and you already have a lifetime supply (one 10ml bottle)?
Very close!
I actually, unlike everyone else apparently, do get some creamy cheesecake notes from CC(GC). While it's not the main note, it is there for me. I find it works better as a base for say something like a Key Lime Pie. Or any other fruit based pies that typically come with a graham crust.
And I do have a 10ml of Smooth Vanilla, but that's not the reason I don't want it. Actually I don't even want the 10ml I already have! To me, I get no vanilla, no cream, nothing from it. It's just cherry shower curtain. Even as a crazy low dilution ( 0.05% ) all I get is cherry/bitter almond. I tried so hard to like Smooth Vanilla, but unfortunately it's just not for me.
I stopped getting new cheesecake flavorings after I acquired INW's. I do find it lacks a bit of that typical cream cheese for me even though it nails the crust the way I know cheesecakes. The creamyness in this is one of the few I can tolerate too. I've been using it with a bit of yogurt and some lemon for a light sour note layered with some strawberries. LA Cream Cheese Icing is still on the wish list. I'm only ever so slowly getting into desserts as my palette is picky.
Excellent timing! I am at the mixing table for the first time in nearly a year. The last juice I am going to mix tonight is a lemon cheesecake. I have a unopened bottle of FLV Cheesecake I've been wanting to try forever. So I came here to look at the reviews etc. on it to see what percent I should try and what to support it with, steeping suggestions, etc. Lo and behold it's cheesecake week!!
Anyway, great notes /u/ID10-T as always.
I've kept tonight's mixes simple. I even made my first 3-2-1 recipe. This is a change for me cuz I usually have 7-8 flavors in my original mixes. It's cumbersome and it makes mixing onerous sometimes. So my lemon cheesecake will definitely be in-line with my theme of simplicity this evening. I have a public lemon cheesecake on ATF with 8-10 flavors plus a month long steep time and I'm just like no! It is tasty tho!
I'll pop back in later in the week with the recipe I land on as a reply to my own reply. Thanks for the great notes, inspiration, and ideas to everyone who has participated in this thread so far.
Happy mixing and peace out!!!
As promised, my newest lemon cheesecake recipe:
| **Brand** | **Flavor** | **%** |
| :--- | :--- | :--- |
| FLV | Cheesecake | 1.0% |
| FW | Cheesecake | 2.0% |
| CAP | Gingerbread | 1.0% |
| CAP | Juicy Lemon | 2.0% |
| FW | Lemon Meringue Pie | 1.0% |
​
FLV Cheesecake because that is the one I was wanting to try. Many of their flavors require less time to develop and that was my hope for this one. FW Cheesecake because I heard it was a good complement to FLV and even with my simple recipes I can't seem to resist layering!
(Apologies for the poor table formatting. I can't ever seem to get that right!)
Anyway, I always like to up the bakery notes in my recipes. I seem to be a bit blind to them. In this case I chose CAP Gingerbread. *Blames u/isuamadog*! I thought a hint of ginger in the crust note could be tasty. I've been working with CAP Gingerbread in other pastry type recipes when a hint of ginger is not out of place. It's fantastic. But I kept it low because it's really just there to make sure my crust is fully present.
CAP Juicy Lemon is a solid lemon flavor. It hasn't let me down yet. And finally, a bit of FW Lemon Meringue Pie to tie everything together.
It's only day 3. I'm looking for a short steeper and I think it definitely fits the bill. That being said, I'll be putting it back in the cabinet for a week before I post this publicly on ATF to see how it comes out. Right now it's very lemon-forward but I am already getting the cheesecake and crust notes coming through, but it could certainly benefit from some more time. I think this is a winner though.
Cheers! Happy mixing and peace out!
Ooh, Brie Cheese?! (In the FLV flavor pack).
Is there decent demand for savory flavors, or is this more to hit a ‘niche’ note to pair with things like fruits, nuts, honey, etc.?
Brie and Bourdain is nice
I don't use cheesecake(s) that often anymore, shame on me right..
For some i have a couple of notes:
TFA Cheesecake (Graham Crust): more crust then cheese, slight creaminess and butteriness
5 day steep
CAP NY Cheesecake: cream, cheese, mouthfeel (fluff)
Can be shake and vape, but changes into more cheese after some days
INW Yes We Cheesecake: best in class for a does-it-all cheesecake
Best after a couple of days steep
LB Strawberry Cheesecake: This is not a cheesecake, it tastes pretty good, but it's more a strawberry and cream (with offnotes) type of concentrate. Not bad as a startingpoint for an easy mix, but not my cup of tea
Shake and vape approved
I have really tried to nail a cheesecake profile, but no luck yet, the taste fades over a couple of days and blends into one homogeneous flavour instead of crust and filling.. even when I'm using the Trinity. I'll have to keep trying, a perfect blueberry cheesecake is one of my white whales.
Well it turns out that I like eating cheesecake alot better than I like vaping cheesecake. So I don't really mix any actual cheesecake recipes, but I still use cheesecake flavors. Cap NY Cheesecake and TFA Cheesecake Graham Crust are the ones I use the most and are in alot of custard recipes.
I have TFA Cheesecake (Graham Crust) and CAP New York Cheesecake and they are satisfying but have ordered INW Yes, we Cheesecake. I have heard so much about it and finally I can get it from a store in Denmark. Can't wait to test it out. Question: Does INW Yes, We Cheesecake need any support in a mix? What is favorite pairing with Yes, we cheesecake? Point me in the direction to your favorite recipe :)
You should try the cheesecake trinity base by Alfred
Cheesecake Trinity by AlfredPudding
- INW Yes We Cheesecake - 3%
- CAP NY Cheesecake - 2%
- TFA Cheesecake (Graham Crust) - 1%
I like this trinity but I mix it in reverse as I prefer the Graham to be upfront plus I'm not a big fan of YWC so for me it works best as a supporting rather upfront cheesecake.
Hey, I've posted some notes on last week's episode of Noted on the previous FOTW thread. I've been trying to post them on the home page but the internet is awful where I am and for some reason it just won't let me. I'll keep trying though.
Stupid internet
Is it terrible that I don't find TFA cheesecake as awful as everyone seems to agree on? I'm not sure I've ever had a proper cheesecake vape and I'm not claiming that this tastes anything like cheesecake either but it seems to me like it gets a lot more hate than it deserves.
I love cheesecake in real life, never been a big fan of cheesecake vapes though. Maybe I just haven’t tried the right recipes. 🤔
doing flavour notes for myself and i always pause when i pull out a cheesecake, like, do i really wanna do this? thank you, noted crew for doing the lord's work.
Any way to have a nicriver concentrate lineup week? Not many notes out there for them.
That's way too many flavors for one FOTW and also not really what we do here - but I'm going to make an effort to include more River flavors and share notes - you're right, there's a dearth of information/opinions on them
I have very little experience with cheesecakes. Thanks to the show Blackberry cheesecake has been in my rotation for months. It’s cheesecake trinity with blackberry trinity and it’s effin delicious. Luckily I have a big bottle of rf sc blackberry. When I first got into diy, one of my adv was blackberry jam monster and this flavor was used in the clone recipe. Looking forward to the show as always. Thanks.
Here's a blueberry cheesecake recipe I enjoy:
Yes, Blueberry Cheesecake #478
Ingredient|% :---|---: Blueberry (FW)|2.50 Blueberry Jam (CAP)|3.00 Cheesecake (FW)|3.00 Cream Cheese Icing (LA)|1.00 Super Sweet (CAP)|0.50 Yes, We Cheesecake (INAWERA)|1.75 Yogurt (FW)|3.00
Flavor total: 14.75%
This should be a good show. I have quite a few cheese/ cheese cake concentrates but for the most part if it's cheese cake im going for im using inw yes we cheese cake. LA cream cheese icing I put that stuff in any just about everything, I need to get a 120 of it next concentrate order I make.
I keep forgetting to comment dammit! Eyemsam will be on this week?!? What up Eyemsam! This will be a good one too. The photo above would be a cheese product cake, btw. I call dibs on that recipe name too, by the way!
“Cheese product cake” recipe name? You can have that one. I’m still trying to decide whether my creamsicle-styled recipe using WF Kumquat should be called Kumsicle or Creamsquat
PART 1:
Noted Ep. 165: CHEESECAKE (ft. Eyemsam)
(Episode aired 25th August 2020)
(Ranked from worst to first by Sam)
Even the best cheesecake flavours aren't much fun as SFs. There's no single cheesecake flavour that doesn't need help and can be used on it's own.
WF Marscapone Cheese: Some people use it really low as an additive in cheesecake recipes to add more of a cheesy tang. It works well for that. Maybe HS Italian Cream would work better for that? It's less gross and easier to work with. Doesn't have the deep, base-y funk WF Marscapone has. It's brighter and more tangy. Or maybe even FLV Brie? As a SF it's baby vomit. The worst WF flavour ID10-T has tried to date. There's two main types of off note in cheesecake flavours. A sour off note, or a deep, funky, spoiled milk type off note. This flavour has both of those.
Tested at 0.5%, 1% and 2%. Use around 0.25-0.5% as an accent in a mix
6.15
Bickford Cheesecake: Doesn't taste like cheesecake. More like a creamy shower curtain. Odd crust note. Light vinyl, plastic, chemical off note.
8.48
RF SC Cheesecake: ID10-T almost threw up. Like regurgitated cream cheese spread, no crust. Sam didn't get any really bad of notes. He thought it was brighter than some of the others. Bright vanilla cream note, weak, no crust.
Sam tested at 1%. ID10-T tested at 2%. Maybe 2% is too high?
10.00
Nic Vape Cheesecake: Tastes like wet dog cream. Gross!
11.46
Euro Flavors Cheesecake: Not very accurate. Darker sweetness. Not much crust, if any. Not very good.
12.31
HS Cheesecake: Sam found it tangy, little to no crust, some sweetness and mouthfeel. Emily got a really roasted type darkness, almost like coffee.
12.52
TFA Cheesecake: Pretty bad. Leaves an aroma in the nose like you get after you've just thrown up. Doesn't taste like cheesecake either. Really sweet. A bit like vanilla ice cream and chocolate covered cherry underneath a really strong, lingering vomit taste. It's really thick. Folkart claims its good used really low as an accent in a cheesecake mix.
14.13
Flavor Phoenix Cheesecake: A lot of butter and some tanginess. No crust. Not much like a cheesecake.
16.50
NF (Nature's Flavors) Organic Cheesecake: Very buttery. An OK cheesecake note. No crust. Heavy butter top note. Oily mouthfeel.
17.58
NF (Nature's Flavors) Organic Chocolate Cheesecake: Cocoa butter. Powdery cocoa, with a plastic-y chocolate note and butter.
18.50
OOO Vanilla Custard Cheesecake: Does great things in mixes. More of a really good cream cheese frosting. No custard, no cheesecake, not a lot of vanilla, no crust. Not strong and your face flavourful, even at 5%. Sam suspected muting at 5. Got light vanilla cream notes, soft vanilla, not a lot of cream cheese. Shines in a recipe, but not a great SF. Tastes like how LA Cream Cheese Icing smells. Sweet with a cream cheese icing vibe.
Tested at 5%, then cut down to 2.5%
19.36 and 24.00 and 59.38
OOO Lemon Cheesecake: Similar to OOO VCCC. Not a great SF, but could potentially be a good bridge in a mix between lemon and cheesecake layers. Lemon not sharp and bright, sits in the cheesecake. Not Pledge-y. More like a powdered lemonade lemon. Same cheesecake note as OOO VCCC.
Tested at 5%.
21.25
OOO Strawberry Cheesecake: Suspected there was muting at 5% as felt light. Light strawberry note. Quite similar to WF Strawberry Cheesecake SC, but WF is a bit more cheesecake-y. Same cheesecake note as OOO VCCC.
Tested at 5%
21.58
OOO Pumpkin Spice Cheesecake: No pumpkin spice. Same cheesecake note as OOO VCCC.
Tested at 5%
22.33
OOO Caramel Drizzle Cheesecake: Very light brown sugar. Heavy butter note. Same cheesecake note as OOO VCCC.
Tested at 5%.
22.53
OOO Chocolate Cheesecake: Couldn't tell it was a chocolate cheesecake. Had a powdery darkness, but no cocoa or chocolate. Same cheesecake note as the others.
23.30
VT Cheesecake: Not great. Nasty funkiness on the finish, similar to butiric. No crust. Too light and fluffy for a cheesecake. Like a cheesecake flavoured marshmallow. Very sweet.
Tested at 3%
24.25
FW Cheesecake: Funky, cheesy note. Creamy and sweet. A bit like FW Yoghurt, with a bit more of a base-y funk. Not like vomit though. Can be easily covered in a mix, but a bit off putting as a SF. Doesn't taste like it's been baked. No distinct crust.
27.05
FW Cheesecake can be used as an additive in cheesecake mixes to add an authentic tang.
LA Cheesecake: Like a cheesecake flavoured marshmallow. No crust. A bit brighter than a lot of others, has a bright vanilla. The vanilla is so bright it seems as though it may go a bit anise-y at higher %s. But no anise at 5%. Wouldn't rely on it for all or most of the creamy part of a cheesecake, but works as part of a cheesecake recipe. Especially as part of a darker, richer cheesecake where you want to add some brightness. Might work as part of a cream cheese frosting in a cake or cupcake. Also tastes like it could be a good addition to a vanilla custard recipe to add some really bright, slightly tangy vanilla. Doesn't have an overpowering cheesiness, more of an underlying cream cheese note. Definitely an unbaked cheesecake, doesn't taste cooked.
Tested at 3% and 5%
29.06
FE Cheesecake: Thick and creamy. Dark. Has a nice sweetness. Has a lot of cheesiness, but its not barf-y. It's not off putting or unpleasant, but it is very cheesy. Lacking a bit as far as cheesecake flavour goes. Could be used in a cheesecake mix to add some authentic cheesy tang. Wouldn't use it as a main note in a cheesecake mix.
32.22
DEL Cheesecake: Delightfully mediocre! Not thick enough for a cheesecake. Very nice and creamy. A little bit of vanilla. A bit of a graham note, although not super distinct. Lacking in the cheesy tang.
Tested at 5%
34.00
Clubaroma Kasekuchen: Nothing like a cheesecake. Tastes like old, dried out Hershey's chocolate. Like when a chocolate bar has started to turn white and has a powdery, crumbly consistency. Specifically tastes like Hershey's as has that distinctive chocolate sourness.
Tested at 2%
36.11
PUR Candy Cake: Described by PUR as a cheesecake and subtle apple mix, with hints of candy. The cheesecake is thin and a bit fluffy, like a cheesecake flavoured marshmallow. Mixed with a syrupy, cooked apple, a bit like PUR Country Apple. It's really weird and not particularly pleasant. Has a sweet, hard candy finish, like an unflavoured peppermint disc. There's a clear separation betweeen the elements. Get the cheescake first, then the apple, with candy on the end. It's a weird combination. Might be able to use it in some sort of apple cream recipe or candied apple?
39.09
MB Galaxy Cheesecake: Blueberry, almond, cookie cheesecake. Not a heavy cheesecake note. More like a meringue or frosting. Darker berry notes that were slightly perumey and floral, but not overbearing. A bit of a darker cookie note. Almond on the exhale. Nothing gross, but very muddled. No cheesecake. Full flavoured, decent mouthfeel.
Tested at 7%
40.56
HC Cheesecake: Burnt, crustless cheesecake. Very sweet. Rich and creamy. Thick, smooth. Authentic twang. Burnt off note. Almost like burnt coffee. Not a strong burnt off note, but enough to be a turn off. Probably could only be covered by something really dark, like coffee or chocolate. If you wanted to make something like a coffee or chocolate cheesecake this could be ideal. But likely wouldn't work with most other things.
Tested at 1%
43.25
PART 2:
Noted Ep. 165: CHEESECAKE (ft. Eyemsam)
PUR Toasted Coconut Cheesecake: Not a terrible coconut, but not a cheesecake. Slightly toasted coconut with some milk in the background. Could probably get a similar result by mixing a couple of coconuts together, FA Fresh Cream and TFA Toasted Marshmallow. The toastiness is very similar to that in Toasted Marshmallow. The coconut is very similar to the drier, more natural FA Coconut with maybe a little bit of the sweetness from some of the sweeter coconuts. The dairy note on the end tastes like FA Fresh Cream. No cheesecake.
44.26
MB Cheesecake: Lemon is the predominant note. Like lemon with some cream behind it. No crust. A little buttery. More like a buttery whipped cream than cheesecake. A bit of a Smarties or Pez candy type lemon. Not unpleasant if you like lemon, but not a cheesecake. Could be a good bridge in a lemon cheesecake or any lemon cream type mix.
45.46
FA New York Cheesecake: Emily thought it had a bit of a cheesy sourness while being smooth and creamy. Nice crust. Some people get a berry note, while others don't even get a fruity sweetness. ID10-T didn't find it to be distinctly cheesecake. More like vanilla frosting spread on a graham cracker. Crust is fairly prominent. A lighter, blonde, raw graham. Like an unbaked, unspiced, crumbled up graham cracker crust. Not very buttery. Got a mild cheesy sourness, but not enough for a cheesecake. If building a cheesecake out of it it needs more cream cheese, more crust, more everything. Emily and ID10-T were a bit underwhelmed, thought there's other flavours that do everything better. Cheeba was pretty satisfied with it.
47.06
LB Strawberry Cheesecake: Battle of the strawberry cheesecakes - WF vs LB! ID10-T thinks WF is the better strawberry cheesecake and LB is a better ingredient. WF is the only flavour this week that Emily would be ok with vaping as a SF. But it needs steeping for at least a week. LB is good, robust and full flavoured. The strawberry is pretty average, middle of the road. It doesn't pop all that much. Not really juicy, ripe and authentic or jammy. Not really artificial or candied but not really natural either. Could be easily bent either way by adding another strawberry. The cream is slightly tangy. But not nearly thick or rich enough for cheesecke. No crust. But it does make a good component in a strawberry cheesecake, strawberry milk, strawberry and creams etc. It's a good flavour to have and to use.
LB tested at 10%. Really good and full flavoured strawberry cheesecake at that %.
50.00
WF Strawberry Cheesecake SC: Needs to steep for at least a week. A bit gross fresh, the sourness and cheesiness needs to settle, also gets a lot richer. Strawberry is really good, really tastes like the gooey strawberry topping on a cheesecake. Comes in after the cheesecake, on the second half of the vape. No distinct crust. Cream cheese layer that tastes faintly baked, then the gloopy strawberry underneath it. Probably wouldn't work too well in a strawberry cream, strawberry milk, so not as versatile as LB. The cheesecake is pretty sour and cheesy. A really authentic crustless cheesecake after it has steeped.
52.42
FLV Berry Cheesecake: The berries go from slightly floral to full on perfume very easily. Berries are non-descript, darker and a bit tart. The cheesecake is sweet and tastes like cream cheese. But not very rich. No crust. The berries are on top of the cheesecake, not blended into it. Used low it could be useful in a lot of berry custard or cream applications. But needs help in every area to be a berry cheesecake. Needs a lot more cheesecake, some crust and a lot more sweeter, syrupy fruit that is not tart or floral in any way, so as not to exacerbate FLV's existing issues. Seems like it would be difficult to work with.
ID10-T tested at 2%, very perumey. Worked a lot better at 1.5%, but still slightly floral. 1% may be even better?
55.12
FLV Cheesecake: A good ingredient, but not a great cheesecake. Doesn't have enough of the cheesy twang. More like a deep, creamy, rich vanilla. A good, sweet, base-y cream. Doesn't explicitly read as cheesecake. Cheeba gets a caramel note, but nobody else did.
Pretty potent. Full flavoured at 1.5%. Was a bit grainy, powdery and dry at 3%, also a bit cardboard-y.
57.32
LA Cream Cheese Icing: Amazing ingredient. But as a SF just sweet mouthfeel. Smells like it's going to be a great cream cheese icing, but the flavour is bit underwheming. Needs 1-2 weeks steep. A bit gross before then. Pretty similar to OOO Vanilla Custard Cheesecake, everyone has basically stopped used LA CCI and uses OOO VCCC instead. As OOO is what LA should have been. A lot more flavourful and smoother, thicker, a little sweeter. Not quite as tangy.
59.38
PART 3:
Noted Ep. 165: CHEESECAKE (ft. Eyemsam)
CAP New York Cheesecake: Emily doesn't like above 1% as she gets a sourness that she doesn't like. Sam tested at 5%, didn't get a lot of flavour as a SF. Although it's a great ingredient. Can be used as low as 0.5% in custard and cream mixes to add a thick, smooth mouthfeel. Can really thicken up a custard. Can add a nicce thick, richness or a base-y sweetness. To get a full cheesecake it has to pushed over 6%. But ID10-T gets a fake butter off note up that high. Not the best cheesecake, but very useful as an additive.
Tested at 5%. For use as a cheesecake use over 6%. Can be used as low as 0.5% for mouthfeel.
1.02.12 and 1.06.32
CAP New York Cheesecake V2: Not barf-y. Not nearly as rich as the original. But also doesn't have the hint of fake butter off note V1 has. Has some tangy-ness, but not as tangy and not as robust. Tastes like crustless cheesecake. Really lovely thick mouthfeel, very creamy. Not that sweet. Hint of vanilla. As an ingredient ID10-T prefers V1 for its richness and thickness. But thought V2 was the better cheesecake. Don't know if V2 would thicken up a custard in the same way V1 does as doesn't have quite the same richness and depth. But could make a cheesecake out of it.
1.04.00
PUR New York Cheesecake: If you want a replacement for CAP NYCC Emily suggests using PUR NYCC. Has the same rich creaminess and a lot of the same vanilla notes. It has a nice cheesy twang that's not quite a sour as CAP. It doesn't get the same fake butter off note at higher %s. May not work as well as an additive as a little drier than CAP. But definitely a better cheesecake. Not sure if it has a crust, or if it's slightly overcooked. Doesn't have a distinct crust. Has a bit of maltiness or darkness. No grainy-ness.
1.06.32
CBV Kasekuchen: Tastes like a very authentic cheesecake on a popcorn based crust. Sharp tang, but not too sharp. Sweet, butter rich cheesecake. Might have been going for more of a biscuit crust, rather than graham, but comes across more like popcorn. Even has a lingering popcorn roomnote. But seems like it could be easily covered by another bakery as it's fairly faint. Hint of nice, warm vanilla in the mid-range. Could definitely build a cheesecake out of it.
1.07.53
Flavor Jungle Pumpkin Spiced Cheesecake (oneshot): Could have had a better balance of spices for pumpkin spice. Supposed to be cinnamon, ginger, nutmeg, clove. Needs more cinnamon and ginger and a bit less nutmeg. Very nutmeg forward with some cinnamon and ginger. The sucralose is pretty prominent. Besides those issues it's pretty authentic. Get the pumpkin spice, nice creamy middle, a little tang, a distinct graham crust base and a sugar lips finish. Not overly sweet. Could probably make a better one, but it's still pretty good.
Tested at the recommended 12.5%.
1.10.55
Mixin' Vixens Just Peachy ((oneshot) available at Flavor Jungle): A cheesecake covered in peach sauce with some brighter chunks of peach, maybe some nectarine. Pretty peach forward, it's the predominant note. Tastes like there's some TFA Nectarine in it. May work for those that don't like cheesecake, but do like peaches and cream as there's not a whole lot of cheesecake. Very slightly tangy, very rich thick creaminess under all the peach. Not overly sweet.
1.14.09
TFA Cheesecake Graham Crust: Very versatile. Not just graham cracker, but distinctly a graham crust. Buttery. Perfect graham crust with a little of the creamy part of the cheesecake. Some people get a coconut off note. Contains gamma-octalactone, so those sensitive to it taste coconut.
Usually used around 2-3%. ID10-T has pushed it up to 6%, no off notes, but a lot of TFA CCGC!
1.16.05
Tasty Puff Cheesecake: (Not bad, but ranked lower) A little bit of a tang. No off notes. Not a lot of crust. More distinctly a cheesecake than many others this week. Needs some help to be a cheesecake. Would be really versatile in a mix.
Tested at 5%
1.19.07
Tasty Puff Raspberry Cheesecake: Similar cheesecake note to TP Cheesecake, but with a good raspberry, A really fresh, natural, darker, tart raspberry note. Cheesecake layer needs some help, but no off notes. Could be versatile.
1.19.56
JF Cheesecake Graham Crust: Very similar to TFA CCGC, but a little better. Surprising it's not a more commonly used. TFA may be more versatile for other things, but JF is a really authentic graham crust. A little creamy cheesecake flavour which is a bit airy and not that rich. Not a lot though, but slightly more of the creamy layer than is in TFA. But the crust is amazing, great crunch, very accurate. Not sure if it has the same coconut off note as nobody is sensitive to it, they don't pick it up in TFA. But it seems like it would as it's so similar to TFA. A little less meh than TFA, penetrates better, more flavoursome. Just vapes better. The sweet graham finish lingers.
About twice as potent as TFA, so use half as much.
1.20.52
PUR Cheesecake Graham Crust: Similar to TFA and JF. Only ranked higher as it's more of a complete cheesecake. Has some of that creamy, thick cheesecake flavour. The crust part is on par with JF. It's drier (in a good way), more distinct, more separate, more of an accurate graham crust flavour. Quite a bit sweeter than TFA, on par with JF. Could probably use it for a cheesecake if you wanted to emphasize the crust. There's enough cheesecake that it isn't just crust. The crust is really good. Would be good mixed with PUR NY Cheesecake for more of the creamy layer.
1.23.09
INW Yes We Cheesecake!: The most complete SF cheesecake. Has crust, cheesecake, mouthfeel, butteriness, vanilla. Very rich, dark. Definitely baked. Really lovely, mild spice note in the crust, maybe cinnamon. Nice maltiness. Works well in the Cheesecake Trinity (3% INW YWCC, 2% CAP NYCC, 1% TFA CCGC). If ID10-T were to make a new trinity he'd do 3% INW YWCC, 2% PUR NYCC, 0.75-1% JF CCGC. According to Emily it works really well.
1.25.22
Cheesecake is Yuck, we need more Tobacco's
Let’s talk about adding another Tobacco FOTW to the schedule. Look at this link, see if it gives you any ideas for a type or category you’d like to see featured here: https://www.reddit.com/r/OdiesSandbox/wiki/index/tobacco
How about Authentic Tobacco's so concentrates that actually taste like tobacco's and not just labeled as a tobacco.
I've been wondering. I've been using CAP NY Cheesecake for a while and enjoy it. How does the v2 stack up to the v1?