Prepare the pan and oven

• Line the springform pan with baking paper and set it aside.
• Preheat the oven to 200 °C.

Make the cheesecake batter

• Beat the cream cheese and sugar until smooth and lump-free.
• Add the eggs one at a time, mixing well after each addition.
• Whisk in the cornstarch and vanilla extract.
• Pour in the heavy cream and mix just until the batter is uniform.

Strain the batter

• Pass the batter through a sieve into the prepared pan to remove any lumps.
• Tap the pan gently to release air bubbles.

Bake in a water bath

• Place the pan in a larger baking dish and pour hot water into the dish to come halfway up the sides.
• Bake until the top is deeply caramelized and the centre still jiggles slightly.

Cool and chill

• Let the cheesecake cool to room temperature in the pan.
• Refrigerate until fully set and cold.

Caramelize the brûlée topping

• Sprinkle the caster sugar evenly over the chilled cheesecake.
• Torch or grill the surface until the sugar melts into a crisp amber crust.
• Let the crust harden for a few minutes before slicing.