Okay, after your post in the
Have a Cheesecake Recipe thread, as well as this quoted variation, I think I am ready to give this a shot. As per my norm, in spite of have nearly 300 concentrates, I am lacking 1 key ingredient, and have to decide between two others for another.
I need help.
I am directing this at both
@dobroeutro and
@jambi but I welcome all thoughts on the subject.
I do not have any Flavor West Butterscotch. I only have TFA Butterscotch, and a gifted bottle of Real Flavors Butterscotch (I am presuming original RF VG concentrate vs. RF VG Super Concentrate; as the bottle does not specify, but I can't be sure). Thoughts? Suggestions?
Secondly, I have
both CAP,
and TFA, Vanilla Custard. Any thoughts/preferences on which to use (especially in light of the butterscotch sub)?
Finally, I can't read this thread without thinking about Cheesecake Factory's Dulce De Leche Cheesecake (a "cheesecake" forward cheesecake that has a
subtle caramel/butterscotch accent). Has anyone considered, or tried subbing TFA Dulce De Leche (or any other brand's equivalent) for the CAP/TFA Bavarian Cream? It is the subtleness of the caramel/butterscotch that I seek. Most DIY mixes that contain either of these notes tend to be overrun by them. I want it more as an accent/afterthought instead of the usual "in-your-face" overwhelming, domineering, primary note.
For ease of comparison here is a shot of the two recipes side by side:
View attachment 662873
LEGEND:
Green highlight = I have.
Purple highlight = I don't have.
Blue highlight = I have both.
ASSUMPTION:
TFA Sweetener is 5% sucralose vs. CAP Super Sweet which is 10% Sucralose. Only variant (besides halving/doubling concentrate amount) is a minor adjustment applied to PG to meet overall PG/VG ratio. Please correct me if I am mistaken.
Thank you to
@dobroeutro for sharing the original recipe
; and thank you to all who can shed any light on my questions!