Buy all ingredients right below the recipe
Ingredients
- 500g cream cheese
- 250g mascarpone
- 160g sugar
- 120g whipping cream
- 25g wheat flour
- 1.5 tbsp vanilla extract
- 2 eggs
- 1 tsp pumpkin spice
Preparation
- 1Preheat the oven to 230 °C top/bottom heat and line a 20 cm springform pan with baking paper. Loosely press the paper into the pan so that the bottom and sides are covered.
- 2Beat cream cheese, sugar, and mascarpone in a bowl for 5 minutes until creamy. Then stir in whipping cream, vanilla extract, flour, and pumpkin spice. Add the eggs one by one and carefully fold them in with a dough spatula – do not overmix.
- 3Pour the mixture into the prepared pan, smooth the surface, and gently tap the pan a few times on the work surface to release air bubbles. Bake in the preheated oven for 30 minutes. The cheesecake should rise in the oven, get a richly browned surface, and it's okay if it gets a bit dark.
- 4Afterward, remove from the oven and let it cool in the pan on a wire rack for at least 4 hours. Then refrigerate for another 4 hours or overnight.
- 5Before serving, remove the cheesecake from the pan and let it sit at room temperature for 1–2 hours – only then will it reach its perfect, creamy consistency. 🎃
