Pumpkin Basque Cheesecake

Preheat the oven to 230 °C top/bottom heat. Line a springform pan (approx. 20 cm diameter) with baking paper. Simply press the paper untidily into the pan so that both the bottom and the sides are well covered and the paper extends beyond the rim.

Beat cream cheese, sugar, and mascarpone until smooth for about 5 minutes. Stir in whipping cream, vanilla extract, flour, and pumpkin spice. Finally, add the pumpkin puree and eggs one by one and process into a smooth mixture. From this point on, only stir with a spatula, do not beat, to avoid incorporating air bubbles.

Pour the mixture into the prepared pan, smooth it out, and gently tap the pan a few times on the work surface to remove any air bubbles. Bake in the hot oven for approx. 30 minutes. The cheesecake should turn dark brown to almost black on top and still be slightly wobbly in the center (like jelly).