Pumpkin Basque Cheesecake

Preheat the oven to 230 °C. Line a cake tin, approximately 20 cm in diameter, with baking paper so that the paper generously covers both the bottom and the sides (don't worry if it remains wrinkled, this gives the cake its rustic character).

Beat the cream cheese, mascarpone, and sugar until fluffy, for about 5 minutes, until you get a completely smooth mixture. Stir in the cream, vanilla extract, flour, and gingerbread spice mix. Finally, gradually add the pumpkin puree and smooth it out with a spatula. It's important not to use a whisk at this point, just gently fold it together.

Pour the mixture into the prepared tin, smooth the top, and tap the tin a few times on the kitchen counter to release air bubbles. Place it in the hot oven and bake for 30 minutes. The cheesecake should rise, and its top should caramelize to a dark brown, almost black in places.