Capella New York Cheesecake (V2) Concentrate delivers the authentic taste of the classic New York dessert. The base of the crumbly, buttery biscuit has a lightly caramelised flavour which combines with the topping of rich, creamy vanilla with just a bite of cream cheese. Capella New York Cheesecake Concentrate works really well as a base for adding fruit or confectionary flavours in your own recipes but is also delicious as a standalone flavour. No matter how you mix it, Capella New York Cheesecake V2 Concentrate is a real delicacy when compared to other NY Cheesecake flavours.
This is the new V2 version, which is diketone (acetoin, diacetyl and acetyl propionyl) free. The original flavour can be found here.
Recommended Mixing Percentage: 15%
Recommended Steeping Time: 2 Weeks
Capella concentrates are among the world’s finest and enjoy a well-deserved reputation among DIY vapers. The Capella name is world-renowned for providing a huge variety of great tasting flavours, which are produced with the finest ingredients at their manufacturing facility in California, USA. All Capella flavour concentrates conform to the strictest standards of quality and purity enforced by the State of California.
Ingredients
Natural and Artificial Flavours, Propylene Glycol.
Notes
- We suggest mixing most Capella concentrates at approximately 15% initially and then adjusting to your personal taste.
- All of the Capella concentrates are PG based.
- We buy gallon sizes directly from Capella (in the USA) and rebottle them into 10ml, 100ml and 500ml bottle sizes here in the UK.
- There can be noticeable colour differences between different batches of the same flavour. This is a natural result of the flavour manufacturing process.
- This is a concentrated flavouring to be mixed in DIY e-liquid. It is not to be vaped without diluting. All Capella flavour concentrates are PG based.
Health and Safety
We advise the use of suitable protective outerwear, chemical resistant gloves, respiratory protection and protective eyewear when mixing e liquid.













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