Basque Burnt Cheesecake | Creamy Spanish Dessert

In a bowl, thoroughly whisk the Mascarpone, Philadelphia cream cheese, and brown cane sugar until fluffy. While continuously mixing, add the eggs one by one, then pour in the cream, and finally sift in the flour. Cut the vanilla pods lengthwise, scrape out the seeds, and mix them into the batter.

Line a 26 cm diameter cake tin with baking paper, ensuring the paper extends beyond the edges of the tin. Pour in the prepared batter. Gently tap the tin against the table a few times to evenly distribute the batter and release any air bubbles.

Bake the cake in a preheated oven at 200 degrees Celsius (top and bottom heat) for approximately 50-55 minutes, until the top is dark brown, almost burnt, but the center is still wobbly. After baking, let it cool completely at room temperature, then refrigerate for at least 3 hours (or overnight). Before serving, decorate with fresh berries and sprinkle with powdered sugar.