This recipe is a Work In Progress.

It might be amazing, but its creator doesn't think it's finished yet.

EDIT: Removed HS Icecream and upped HS French Ice cream to 1.25%.

Guava cream/Cheesecake

I pushed CAP Sweet Guava up to 5% so it would still come through all the creams & bakeries that I used

For the CREAM I used HS French Ice Cream. Gives it a rich/thick Ice Cream like taste.

For Cheesecake Crust I used VT Pudding Base & TPA Cheesecake Graham & for the actual cheesecake note I just used INW Yes We Cheesecake.

Created: December 23, 2018 (over 2 years ago)

% Vendor Flavor
(TPA) Cheesecake (graham Crust)
(HS) French Vanilla Icecream
(VT) Pudding Base
(CAP) Sweet Guava
(INW) Yes, We Cheesecake
Total flavoring: 9.5% Steep Days: 7 Best VG: 0% Temperature: 0
This recipe is the property of Ebc88 and released under the CC Attribution-ShareAlike 4.0 license. You may not copy, derive or commercialize this recipe without following the terms of this license or the explicit permission of the creator.
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User: ID10-T Score: 4 Entered: almost 2 years ago
It really tastes like a cheesecake with graham crust, topped with vanilla ice cream and guava syrup, with distinct fruit, cream, and crust notes. Seems like a good instructive recipe, there are things to be gleaned from this. Look how much Sweet Guava he had to use to get it to shine through all that heavy cream enough to be a little guava syrup on top. See how 1% Yes We Cheesecake goes a long way. It’s a recipe I’ll remember the next time I’m messing with any of these ingredients, and I appreciate that. Really the only flaw I can find here is that the butter here seems a bit excessive. French Vanilla Ice Cream is already buttery, HS Ice Cream is also very buttery, and together they get to tasting like what I imagine severely overchurned ice cream tastes like.
User: JustMixIt Score: 5 Entered: over 2 years ago
Nice Mix you have made. The longer I let it steep, the creamier it got. It's blended well and uses a real nice cream base, ADV for sure. Thanks for sharing.