Basque Pumpkin Cheesecake

Preheat the oven to 230°C and line a baking pan with a diameter of approximately 20 cm with parchment paper. Press the paper into the pan so that it covers both the bottom and the side walls, leaving the edges to stick out a little.

In a large bowl, mix the cream cheese together with the sugar and mascarpone for 5 minutes, until the mixture becomes smooth and homogeneous. Add the whipping cream, vanilla extract, flour, and spice mixture. Gradually incorporate the pumpkin puree and mix until smooth. Use a confectionery spatula to mix gently, without using the mixer at this stage.

Pour the mixture into the prepared pan, level the surface, and gently tap the pan against the worktop a few times to remove any air bubbles. Place the pan in the preheated oven and bake for 30 minutes. The cheesecake should puff up and develop a dark brown, almost burnt, color on the surface.