To start, I'm thinkin'
- 7% NY Cheesecake
- 3% CAP Vanilla Custard V1
- 3% FA Juicy Strawberry
- 2% TFA Bavarian Cream
I altered this recipe a bit, because I'm not a huge fan of the NYC and tfa Bavarian cream. I'm also more into a bit more creamier/heavier recipes. Maybe you'll give this a try too one day
4% cap - new York cheesecake
2 % pur - new York cheesecake
2.5% pur - cheesecake graham
2.75% cap - vanilla custard v1
2% tfa vanilla swirl
1.5% LA - Bavarian cream
1.5 fa - red touch
1.5% pur sweet strawberry
1% strawberry ripe (tfa)
0.15 % inw- cactus
0.25% LA cream cheese icing
0.25% fa - meringue
The reasons:
Cap NYC is a bit plain for me, its also lacking the actual cheesecake bottom part like a cracker, crumple or a crust. So I added NY cheesecake by purilum, this is just the middle part of the cheesecake but a bit fluffier however denser in mouth feel, as well as adding a slight hint of coconut to the overall filling, then added the purilum cheesecake graham, I could have used TPA graham cracker but I found purilum a bit lighter and a bit brighter than tpa's. I was aiming more for a crumblier bottom if that makes sense.
The vanilla custard as well as the vanilla swirl and the Bavarian cream make it much heavier and creamier but I wanted to cut out the eggyness the v1 brings to the table, so adding the creamy vanilla from the swirl and the Bavarian cream from lorann sounded like a good idea, since la's has more vanilla than the tpa and less of the plastic off taste I'm getting from Bavarian creams mostly
I can't taste lots of strawberries, unless I layer em with pur, somehow that does the trick for me. Also I personally find the purilum strawberry to match this bakery profile better, its more of fresh cut strawberries than a swirl or mousse. In combination with the FA red touch, and the cactus it slightly becomes juicy strawberry chunks inside the filling, rather than strawberry swirl or drizzle on the top.
This is why I added the icing and meringue, I know the percentage looks small but I wanted this wet/moist (yes I went there lol) sticky top layer a true cheesecake normally has (not sure about authentic american NYC but I'm aiming more for the European version) I also did not wanted to overpower the main ingredients which are the actual cheesecake and fruit, and in itself its already dense/heavy enough, that extra sugar glaze is just the fun addition to that lol.
Max VG and it needs at least a minimum of 1.5 weeks steeping time before even attempting to try it, that's the time it takes for the layers to actual bind and melt together. I found its best or full recipe strength after 2.5-3 weeks, sadly after that the custard gets much better but the strawberries will start to fade magnificently.
Still working on different percentages as well as the fade of these fruits after 3 weeks, but I thought I share my additional ingredients and thoughts, since its based on your original strawberry cheesecake.
