This recipe is soooo good! My matcha powder tasted a bit grassy though, I guess using high quality matcha makes a difference. Btw, just to confirm, this was baked using upper and lower heat right?
My go to matcha cheesecake recipe for the last two years. I’ve made it several times and it is always creamy and delicious! Thank you for this recipe 💕
i made this today this recipe was the most successful recipe i ever done before definitely will make again i try the recipe of burnt cheesecake by other popular creators but it didn't successful
@@samsou333 I preheat the convection oven (with fan) to 250ºC and then baked at 230ºC. As for the oven rack, I used the middle rack for the convection oven. Hope that helps.
@@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!
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.
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.
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
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 😊
@@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)
@@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 😊
![(ENG SUB) [글루텐프리/노버터] 진짜 맛있는 크리미한 바스크치즈케이크/ Basque Burnt Cheesecake](http://i.ytimg.com/vi/NDfsqxP7MFE/mqdefault.jpg)
This recipe is soooo good! My matcha powder tasted a bit grassy though, I guess using high quality matcha makes a difference. Btw, just to confirm, this was baked using upper and lower heat right?
My go to matcha cheesecake recipe for the last two years. I’ve made it several times and it is always creamy and delicious! Thank you for this recipe 💕
Thank you for letting me know 😊 I’m really happy to hear that you enjoy the recipe!
Thanks i will try
Great! Let me know how it goes 😊
i made this today this recipe was the most successful recipe i ever done before definitely will make again i try the recipe of burnt cheesecake by other popular creators but it didn't successful
I’m very glad to hear! Enjoy your cake 💕👍🏼
@@MGBakes thanks
Hi! Thanks for the recipe ❤ what kind of cream cheese did you use ? Philadelphia?
Yes I use Philadelphia 😊
Please let me know what temperature did you bake this cake at?
@@samsou333 I preheat the convection oven (with fan) to 250ºC and then baked at 230ºC. As for the oven rack, I used the middle rack for the convection oven. Hope that helps.
I used cornstarch instead of cake flour. Would you recommend it?
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 😅
Can I use plain (all purpose) flour instead of cake flour? As we don't get cake flour here in the uk
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!
Is it still creamy even if i put it in the ref overnight? Does it need to cool in refrigeratoe before serving it?
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 the recipe. May I know what brand of Matcha powder you are using?
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 😊
Hii.. is cornflour and cornstarch the same?
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
Can we combine cheese cream and mascarpone?
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.
Can you mention what size of the pan?
Sure… I used a 7 and 1/2 inch pan (diameter).
@@MGBakes I see. Thank you.
And how many servings would that give?
😢 to jiggly i dont know why i already follow the heat n time for bake
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.
Can I know the size of your pan?
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.
Preheat time and degree?
I preheat at 230ºC for about 25mins.
@@MGBakes thank u
love your recipe! just asking, is there any difference if i dont add salt?
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 😊
Is this for 8inches recipe?
Well my pan is a weird 7.5in pan. If you were to use an 8 in it’ll just be a tad flatter.