Off the top of my head I can remember trying: chocolate, raspberry, cherry, peanut butter, coffee, salted caramel, coconut, red velvet, and yuzu. Disliked all of them because they all tasted like:
[how good the base cheesecake is] - [how good a cake of this flavor in not cheesecake form would be]
So basically the stronger the flavor the worse it’d be, even though I like all those flavors very much (hence having a list that long before figuring out I just don’t like flavored cheesecake)
Sounds like the flavors were too strong, possibly using flavorants rather than (or in addition to) the real thing. Peanut butter cheesecake with an Oreo crust, for example, has an amazing but subtle flavor.
What sort of flavors are we talking? What was it about them that you didn’t enjoy?
All of the cheesecakes I make are “flavored” in some way, but I go out of my way to use real ingredients, not just “X flavoring.”
Off the top of my head I can remember trying: chocolate, raspberry, cherry, peanut butter, coffee, salted caramel, coconut, red velvet, and yuzu. Disliked all of them because they all tasted like:
[how good the base cheesecake is] - [how good a cake of this flavor in not cheesecake form would be]
So basically the stronger the flavor the worse it’d be, even though I like all those flavors very much (hence having a list that long before figuring out I just don’t like flavored cheesecake)
Sounds like the flavors were too strong, possibly using flavorants rather than (or in addition to) the real thing. Peanut butter cheesecake with an Oreo crust, for example, has an amazing but subtle flavor.