Basque Cheesecake with Fresh Berries

Preheat the oven to 200 °C top/bottom heat. Generously line a springform pan (Ø 26 cm) with parchment paper, ensuring the paper extends over the rim. Beat mascarpone, Philadelphia cream cheese, and brown cane sugar until smooth in a bowl.

Stir the eggs into the cheese mixture one by one. Then fold in the whipping cream and finally the sifted wheat flour. Slit the vanilla pods lengthwise, scrape out the seeds, and stir them into the mixture.

Pour the finished mixture into the prepared pan. Gently tap the pan several times on the work surface to release air bubbles. Bake the cake in the preheated oven for approx. 50–55 minutes, until the surface is dark brown to almost black and caramelized. The cake should still wobble slightly in the center (like jelly).