Preheat your oven to 400°F (200°C). Grease a 9 or 10-inch springform pan and line it with two large sheets of parchment paper, ensuring the paper overlaps and extends at least 2 inches above the rim of the pan.

In a large mixing bowl or stand mixer, beat the cream cheese and sugar on medium-low speed until very smooth and the sugar has dissolved, about 2-3 minutes.

Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Scrape down the sides of the bowl regularly.

Pour in the heavy cream, vanilla extract, and salt. Mix on low speed until just combined.

Sift the flour (or cornstarch) over the batter and gently fold it in until smooth and no lumps remain.

Pour the batter into the prepared parchment-lined pan. Tap the pan firmly on the counter a few times to release trapped air bubbles.

Bake for 35 to 45 minutes. The top should be a dark brown, mahogany color (it will look burnt), and the center should still be very jiggly like gelatin.

Remove from the oven. The cake will be puffed up but will collapse as it cools. Let it cool completely in the pan at room temperature for at least 3-4 hours before slicing.