Hi Gina, glad you enjoyed the recipe! Most cheesecakes need to be stored in the refrigerator and served cold unless otherwise noted and that’s true of this one as well. Cheers!

Hi Tim, Zoë has not tried it herself, so can’t say for sure, but she suggests trying 1/4 tsp-1/2 tsp of vanilla paste. Because it’s a paste (and depending on which one) it’s likely pretty strong, so if you like a stronger vanilla flavor, experiment with closer to 1/2 tsp.

It is chilling …
Tomorrow is to do my own critique. I always want to really taste my 1st attempt.
I was sooo excited when I saw how beautifully it rose.
My cake pan is 8”x2.5.
So I added parchment to make a substantial collar cause the cake does rise.. like a soufflé ! But… it doesn’t fall like a regular baked soufflé does!!!

Hi Lamar, Yes you can, but it may not have quite the same texture because cream cheese is a lot firmer than mascarpone, so it’s definitely going to affect the texture. It will still taste great!

Hi Karina – thank you for noticing! Yes, Zoe is referring to corn starch. I updated the recipe to reflect “cornflour” in parenthesis next to the corn starch in the ingredients list to avoid confusion in the future.

Corn flour is very finely ground cornmeal, typically used as a coating for fried foods. It is made from the whole kernel of the corn, while cornstarch is made only from the ground endosperm. Usually, though not always, corn flour-the coating-is written as two words while cornflour-the other name for cornstarch-is written as one word.

I am assuming U mean cornstarch

Thank you!