Line the bottom and sides of a springform pan with baking paper.

Preheat the oven to 230°C / 445°F, using top and bottom heat with no fan.

Beat the cream cheese and mascarpone with a mixer until smooth, gradually adding the sugar and salt.

Add the eggs one at a time, mixing continuously. Add the yolks at the end.

Add the cream and mix for another 30 seconds.

Sift the potato starch into the batter and mix for another 30 seconds.

Pour the batter into the pan and bake for 27 minutes.

Remove the cheesecake from the oven, let it cool completely, then refrigerate for 4 hours.