Take a large piece of parchment paper, crumple it, and press it into a 15 cm (6-inch) round baking tin, ensuring the paper rises at least 1 inch above the rim. If there are any tears or holes, add another layer of parchment.

Preheat your oven to 450°F (232°C).

In a large bowl, use a rubber spatula to soften the room-temperature cream cheese until it is smooth.

Incorporate the granulated sugar and mix until the mixture is fully combined and smooth.

Add the whole eggs and egg yolks one at a time, mixing well after each addition.

Stir in the heavy cream and the optional vanilla extract, whisking until the batter is smooth.

Pour the batter through a fine-mesh sieve into the prepared pan to achieve a silky texture.

Bake for 26 to 35 minutes. If the top is still pale after 26 minutes, broil for 2 to 3 minutes until it turns golden and caramelized.

The cheesecake should jiggle when you take it out of the oven. For a firmer texture, bake until it jiggles like jelly; for a softer, meltier cheesecake, bake until it jiggles but appears slightly undercooked in the center.

Allow the cheesecake to cool in the pan on a wire rack at room temperature.

Once completely cooled, cover and refrigerate overnight.

Carefully remove the cheesecake from the pan.

Bring a pot of water to a boil and pour it into a tall cup. Warm a sharp knife in the water, then wipe it with a paper towel before slicing into the cheesecake.

Dip the knife into the water and wipe it before each slice for clean cuts. Serve and enjoy!