I Fail at Cheesecake please help

[cindycated]

So at the end of around 4 weeks the popcorn smell went away and then later turned into a popcorn flavor that overpowered pretty much everything else. I've come to the conclusion that NY cheesecake and Cheesecake Graham crust are just popcorn flavors in disguise. I'm kind of curious who the hell taste tested these flavors and said "yeah that's cheesecake", because that person should be fired. Anyway I'm going the from scratch route and will be buying all the flavors of cheesecake separately and just make my own. I just need to find a sour cream flavor, a good cream cheese and a crust and all will be good.

HIC has a really nice cheesecake recipe on the DIY subforum here: http://vapingunderground.com/threads/hics-homevape-cheesecake.1952/
That might be a good way to start, and then add cream cheese to that. IMO, he nailed the creamy part of cheesecake, but it still needed the cream cheese to get me there.

That popcorn thing might be coming from the AP in graham crust - you may have gone a little too high in %, or you could be one of the few that are really sensitive to AP. If you ever buy a bottle of it for mixing, it'll smell up your whole mixing station, like corn chips/feet. He uses a little bit of that for the crust, but the % is tiny.

For some instant gratification, if you just wanna try what's possible, try some premixed Blueberry Cheesecake from Sweet-Vapes. That's the one I've been trying to replicate.

 

[cindycated]

That one didn't do much for me either...
Although I use so much Fruit flavor in my Cheesecakes I can't taste much of anything else anyway.
I really need to try making just a plain cheesecake without any fruit.

Have you tried using any Yogurt instead, like CAP Creamy Yogurt or Greek? (still haven't tried it myself, too busy lately)
At least the Yogurts don't seem to fade much after steeping.
Depending on the end results, if it's too tart or sour you may have to add EM, 0.5-1%.

(Just some things I've read about)
Real Cream Cheese and Yogurt are close cousins, and Sour Cream fits in there somewhere too I think.
Both are fermented (or cultured) dairy.
Cream Cheese (Fresh Cheese) is made from mostly Heavy Cream.
Yogurt is made from Whole Milk but also uses some heat.
Slightly different culture/bacteria used for each I think.
That's where the varying tartness comes from.
Real Cheesecake (filling part) also use Eggs, Butter, Vanilla, & Sugar.
(At least for some of the old home made stuff anyway)

I've thought about yogurt soooo many times, but not a big fan of the real thing (love cream cheese though), so keep backing down. I have had good luck with cream cheese though - Vapor Bomb's is just too pricey for me now, and haven't had a chance to get an order together from One On One.