Prep Pan and Preheat Oven: Place a rack in the center of the oven and heat the oven to 425 degrees F. Line a 9-inch springform pan with two large pieces of parchment paper, crisscrossed, leaving 2-3 inch overhangs sticking straight up.

Make Filling: In a large mixing bowl, beat the cream cheese and mascarpone until smooth. Add sugar, a little at a time while mixing, until fully incorporated and smooth. Add eggs and yolks one at a time, mixing after each addition. Mix in cream and salt. Sift in the flour and stir to combine.

Bake: Pour batter into prepared pan. Bake for about 30-40 minutes (depending on how soft and creamy you like the center. I bake mine for 30 minutes). The top of the cheesecake should be golden, and it will still be jiggly in the center.

Cool: Remove from oven and cool for 1 hour on a wire cooling rack.

Refrigerate for several hours (ideally overnight) to allow it to set up. Don’t remove cheesecake from the pan.

Serve: Let it sit at room temperature for an hour before serving. Release sides from spring form pan. Fold down parchment paper, cut and serve.