Used in 1188 recipes at an average of 1.233%.
The INW - Yes, We Cheesecake is the best cheesecake flavor available and creates the base for the cheesecake trinity. Capella - New York Cheesecake is the first support flavor, bringing an additional note of caramelized sugar for the crust, adding some serious creaminess, and opening the bridge to vanilla flavors a bit more. Lastly, the TFA - Cheesecake (Graham Crust) completes the crusty undertone portion of the trinity and adds another hint of dairy. This trio can be used in any capacity to add an authentic and delicious cheesecake profile to a recipe. It's okay in a SNV, but I really suggest waiting about a week for it to come together.
Full credit goes to ID10-T for the groundbreaking and delicious combination of strawberry flavors used in this. His description is more than sufficient: A unique strawberry syrup (INW Shisha Strawberry), a realistic freeze-dried strawberry (FA Red Touch), and a candy strawberry that puts CAP Sweet Strawberry to shame (JF Sweet Strawberry). This was used to create the semi-artificial strawberry topping for the cheesecake recipe. I decided to add some TFA Pie Crust to bring out the graham cracker crust a bit more, and deepen the profile to balance with the strawberry's tartness.
A cream-filled pastry that is unlike other cream-filled pastries.
Thank you @richard for the notes.
This isn't really a profiterole. More of a spongey Twinkie.
Described as a 'Brown on the outside, half-baked on the inside pastry'
French vanilla Icecream/Vanilla Whipped cream
This is the inner cream, light and fluffy with a sweet vanilla end.
Yellow cake/Cake Batter Dip
The sponge of the bakery. Yellow cake is delicious and sweet, baked and a little greasy. The Cake batter dip, also a really good concentrate - brings the under-cooked taste to it. Swap out FW Yellow cake with JF Yellow Cake if you want to.
A richness bend to both the cream and the pastry. Can be substituted with another custard that's not too eggy if you aren't able to get your hands on this concentrate. INW would be my guess.
This is to darken the pastry, add a delicious browning to it.
To add the crunch on the outside. Possibly take it closer to a profiterole than a Twinkie.
Made for my BF but I really like it too - just plain old custard pie really - but it is soo yummy - even straight off the shake. The cap custard and tpa custard are the stars with pie crust and biscuit backing them up then adding caramel and butter pecan to give it interest. I now add supersweet to almost everything at .25% because I do believe it is kinda like salt - it brings flavors forward. I used to avoid sugar but if you use just a little it won't gunk up your coils.
So i really wanted to nail down a little debbie fruit pie - with that fried dough, sugary glaze and gooey sweet filling that lingers.
The use of deep fried dough, butter and pie crust gets me that type of little debbie fruit pie crust I was after
The filling I used is FA apple filling at a higher percent then I have ever used ( thanks to DaddyKane91 for that tip) and was able to get that true apple pie filling with cinnamon, and cooked apple. The country apple was added for a more prominent cooked apple filling.
The frosting provides that sweet coating on the pie shell.
The Quince jelly was added for some tart bright fruit top notes notes along with the VTA golden syrup, for a owwie Gooyey texture that coats your mouth and lingers which is exactly what I wanted
The cinnamon tends to settle down after a 3 - 5 days and the apple pops up more -