Pumpkin Cheesecake

Instructions

• 1
  Preheat the oven to 230 °C and line a 20 cm springform pan with baking paper. Place the paper loosely, so that it covers both the base and the sides of the pan.
• 2
  In a bowl, beat the cream cheese together with the sugar and mascarpone for 5 minutes, until smooth and creamy. Add the whipping cream, vanilla extract, flour, and pumpkin spice mix, then stir until combined. Incorporate the eggs one by one, gently mixing with a spatula until you get a smooth mixture.
• 3
  Pour the mixture into the prepared pan, level the surface, and gently tap the pan a few times against the counter to remove air bubbles. Place in the preheated oven and bake for 30 minutes. The cheesecake should puff up during baking, brown well, and even get a slightly darker shade on the surface.
• 4
  Remove the cheesecake from the oven and let it cool in the pan, on a wire rack, for at least 4 hours. Then transfer it to the refrigerator for another 4 hours or, ideally, overnight.
• 5
  Remove the cheesecake from the oven and let it cool in the pan, on a wire rack, for at least 4 hours. Then transfer it to the refrigerator for another 4 hours or, ideally, overnight.