Prepare the pan and oven

• Line a springform pan with parchment paper, letting it come up above the rim.
• Preheat the oven to 220 °C.

Beat the cream cheese and sugar

• Place the cream cheese in a mixing bowl and beat until smooth.
• Add the sugar and whisk until fully combined and creamy.

Add the eggs

• Add the eggs one at a time, whisking well after each addition.
• Keep the mixture smooth without whipping in too much air.

Finish the batter

• Pour in the heavy cream and whisk gently.
• Sift in the cornstarch, add the salt and mix until just combined.
• Pour the batter into the lined pan.

Bake

• Bake until the top is deeply browned and the center still jiggles slightly.

Cool and serve

• Let the cheesecake cool in the pan, then chill before slicing.