Basque Pumpkin Cheesecake

Preheat 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.

Beat cream cheese, sugar, and mascarpone in a bowl until creamy for 5 minutes. Then stir in whipping cream, vanilla extract, flour, and pumpkin spice. Add the eggs one by one and carefully fold them in with a spatula – do not overmix.

Pour 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 little dark.