Thank you for letting me know 😊 I’m really happy to hear that you enjoy the recipe!

I’m very glad to hear! Enjoy your cake 💕👍🏼

@@MGBakes thanks

Great! Let me know how it goes 😊

Yes I use Philadelphia 😊

It is much firmer if refrigerated. However, I usually leave it at room temperature to warm up. It doesn’t need cooling in refrigerator before serving. After baking I usually cool at room temp for 2-3 hours.

Thanks for watching my video. Cornstarch works too. As for the oven, I used the forced fan setting. I hope it helps 😊

@@MGBakes Thank you!

@@ngjunyi112 oh I missed out the grassiness bit - it does have that green taste with high quality powder. I generally like that flavour but if it’s too much, more sugar will help. However, my recipes tend to be lower in sugar than most. Hahaha trying to make sure I don’t feed my family with too much sugar 😅

You can make your own cake flour substitute using all purpose flour. How to make cake flour: Whisk together 3/4 cup + 2 tablespoons (105g) all-purpose flour and 2 tablespoons (14g) cornstarch. Use in place of cake flour in a recipe, substituting by equal weight or volume. I got this off www.kingarthurbaking.com/blog/2023/01/18/cake-flour-vs-all-purpose-flour Hope that helps!

I actually change brands quite often depending on where I’m shopping at the point I look for it. For this one I believe it was the one I got here: matchaya.sg/collections/tea-powders/products/uji-matcha-powder. Sometimes I get another local brand from a near by grocery place or baking shop. Hope it helps.

@@MGBakes Thank you 😊

Hi there. Corn starch is used for thickening. Corn flour is a yellow powder made from finely ground, dried corn, while cornstarch is a fine, white powder made from the starchy part of a corn kernel

Thanks for your feedback! I actually find when I forget the salt (has accidentally happened 😅) the taste is a bit flatter. You could try.

@@MGBakes do the orginal basque burnt cheesecake please 😩🙏🏽

@@humairahabdullah7876 hahaha thanks for your support and suggestion. Let me work on getting a video up for that one. Won’t be so soon though, things been pretty hectic on personal side and that’s why not so many vids lately 😅! But will definitely work on it 😊

Sure… I used a 7 and 1/2 inch pan (diameter).

@@MGBakes I see. Thank you.

And how many servings would that give?

I’ve not tried it but it should be possible. It should make the cake more decadent and creamier due to the much higher fat content in mascarpone. Do share how it turns out 😊

@@MGBakes I just made it, and it doesn't work. the texture becomes separated😭

@@nasudake oh no 😓 I think it’s too much fat in the mascarpone… it’s nearly double in fat vs cream cheese. Sorry to hear it didn’t work.

I preheat at 230ºC for about 25mins.

@@MGBakes thank u

Sure - I used a 7.5in (diameter) x 2.5in (height) cake pan.

@@MGBakes thanks. How much should I reduce if I'm using a 6” pan?

@@RuthCBH I sometimes bake in a 6” pan and this is the proportions I used: * 455 g cream cheese (at room temperature) * 100 g sugar * 3 large eggs (at room temperature) * 1 tsp vanilla extract * 1 tsp lemon juice * 24 g cake flour * 1/8 tsp salt * 240 ml heavy cream (room temperature)

@@MGBakes thank you so much

Will do ad let you know :-) so.excited to try.

Well my pan is a weird 7.5in pan. If you were to use an 8 in it’ll just be a tad flatter.

Hhmm did you use Celsius? Also, was the oven pre-heated long enough? Lastly you’ll have to use the upper racks in the oven. I hope that helps.