Preheat the oven to 425°F and place a rack in the center. Line a 9-inch springform pan with two large pieces of parchment paper, crisscrossed, with 2-3 inch overhangs.

In a large mixing bowl, beat the cream cheese and mascarpone until smooth. Gradually add the sugar, mixing until fully incorporated. Add the eggs and egg yolks one at a time, mixing after each addition. Pour in the heavy cream and salt, then sift in the flour and stir to combine.

Pour the batter into the prepared pan. Bake for 40-55 minutes, depending on how creamy you prefer the center. The top should turn golden, and the center should still jiggle.

Remove from the oven and let the cheesecake cool for 1 hour on a wire cooling rack.

Refrigerate for several hours, ideally overnight, without removing the cheesecake from the pan.

Before serving, allow the cheesecake to sit at room temperature for an hour. Release the sides of the springform pan, fold down the parchment paper, slice, and serve.