Directions:

1. Preheat the oven to 450°F (232°C). Crack the eggs and egg yolk into a medium-sized bowl.
2. In a large-sized mixing bowl, use an electric hand mixer to beat the cream cheese and mascarpone on high speed until smooth, creamy, and slightly lighter in texture. Gradually add the sugar while mixing, then mix in the salt.
3. Add the eggs and egg yolks one at a time, scraping down the sides of the bowl as needed. Add the vanilla bean seeds, heavy cream, and cornstarch, then mix until fully incorporated.
4. Lightly spray the base of a 9” (23 cm) springform pan then place a full sheet of parchment over the entire base. Clamp the walls of the springform pan over the parchment lined base. Trim any excess with scissors. Cut a second sheet of parchment in half lengthwise. Lightly spray the sides of the pan then overlap the two halves of parchment to cover the sides. Trim the excess to 1” (2.5cm) above the top rim.
5. Transfer the batter to the prepared pan, optionally straining for a smoother texture. Tap the pan firmly on the counter to release any air bubbles.
6. Place onto the middle rack of the oven and bake for 12 minutes, rotate the pan 180°, then bake for another 12 minutes. Then lower the oven temperature to 325°F (163°C) and continue baking until the interior reaches 140°F (60°C) for a velvety, gooey center, about 25 minutes. The cheesecake will continue to cook from carryover heat and should reach at least 160°F (71°C).
7. Let the cheesecake cool at room temperature until it is no longer warm to the touch, then transfer it to the fridge for a minimum of 4 hours, or ideally overnight. Let the cheesecake sit at room temperature for at least 1 hour before removing it from the springform pan, slicing, and enjoying!

Notes:

• Alternatively, you can use 1 Tbsp (15g) of vanilla bean paste, or 1 Tbsp (15mL) of vanilla extract.