Preheat your oven to 445°F (230°C) and line a 6-inch round cake pan with parchment paper.

In a mixing bowl, whip the softened cream cheese until completely smooth, about 2-3 minutes.

Gradually mix in the castor sugar, salt, and vanilla paste/extract until combined, another 2-3 minutes.

Crack in each egg one at a time, whisking thoroughly after each addition until smooth.

Sift the cornstarch over the mixture and gently whisk until just combined.

Pour in the heavy cream and stir until fully incorporated, about 2 minutes.

Pour the cheesecake batter into the lined pan and tap it against the counter to release air bubbles.

Bake in the preheated oven for approximately 25 minutes until the top is caramelized but the center jiggles.

Allow the cheesecake to cool at room temperature for 1 hour, then chill in the refrigerator for at least 4 hours.

Before serving, let it sit at room temperature for about 30 minutes.