I have a feeling I could be here, stuck in the land of cheesecake for a very very long time! However, I can’t. Cooking dinner for my son and we haven’t had much time together, due to the sales and contest I have run.. so this will be the last one for tonight, I know!
At first, I really couldn’t get into this flavor, to me, it lacked the sharp, tangy cheesecake bits, we all love in the NY cheesecakes. It was more creamy than anything, but if you took it up too high, it’s like tasting just cheese. I have gone over and over, how I find my spots, and I hope it is starting to click now, use drops, go low and work high, be patient, and keep at it. If I need to add how I did it here with this flavor, I can on request. To actually build a good recipe with this flavor, I got to thinking, what will give this some oomph, some pizzazz, and really turn it out for the best, so with a little tinkering and a small sample of what this flavor can do for your mixes, let’s start off with..
Tiramisu Cheesecake 30ml
12 drops .24 grams Cheesecake
6 drops .12 grams Vanilla Pudding
6 drops .12 grams Cream
2 drops .04 grams Greek Yogurt
1 drops .02 grams Chocolate Deutsch
3 drops .06 grams Crunch cereal
3 drops .06 grams Cookie dough
1 drops .02 grams Coffee
The vanilla pudding and cream support the cheesecake without overloading it down in creaminess too heavy, and the yogurt makes the cheesecake just pop all over! the way I did the coffee and crusty bits make the tiramisu just all tasty. You might need to raise these amounts up if using a tank, but for a dripper, it’s a spot on taste! 🙂
Cream Cheese Icing *Stone* mix
Use as a new flavor, running around 2-4 drops per 10ml
I had someone ask me how to turn this into a stone, made adjustments. ~S.