Basque Burnt Cheesecake (San Sebastian)

1 lb cream cheese
10 oz sour cream  8

7 oz. mascarpone  8
14 oz heavy whipping cream  15
3 tbsp cornstarch
1 tbsp flour
1 1/2 cups granulated sugar (You can decrease the sugar by 1/2 cup for a less sweet version!)
4 eggs
1 tbsp vanilla

Preheat the oven to 410F.
Lightly grease a 9-inch springform pan, and layer it with parchment paper. In a small bowl, whisk the corn starch and flour. Set aside.
In a large mixing bowl, add room temperature cream cheese, mascarpone, and sour cream. Mix until the mixture is smooth and creamy. Add the heavy whipping cream and vanilla and mix well. Then, sift in the flour mixture and gently fold it into the batter until combined.
Using an electric or hand mixer, beat the sugar and eggs until fluffy, for about 4 min. Add the egg mixture into the cheesecake mixture and stir well.
Pour the cheesecake batter into the prepared pan. Bake for 27-30 min.
After that, broil the cheesecake in the oven until the top has darkened, only for 20-30 sec. (Note: If the cheesecake still seems too jiggly, you can bake it for another 6-7 minutes at 420F but keep in mind that it should be more creamy and jiggly in consistency than regular cheesecake. For the best results, check your cheesecake at 1-2 minute intervals after the 27th minute.)

Remove from the oven and cool. Chill in the refrigerator for at least 6-7 hours,