Prepare the oven and pan

• Preheat the oven to 220 °C, conventional heat.
• Line a 24 cm cake ring or pan with parchment paper.

Infuse the cream

• Heat the heavy cream with the vanilla bean in a saucepan until just below boiling.

Make the caramel

• Place the sugar in a wide saucepan and caramelize gradually until deep amber.
• Carefully pour the hot cream into the caramel in several additions, stirring continuously.
• Cook until any hardened caramel has dissolved and the sauce is smooth.
• Add the salt and let the caramel cool until lukewarm.

Mix the batter

• Mix the cream cheese on low speed until smooth.
• Add the lukewarm caramel and mix until fully combined.
• Gradually add the eggs, mixing on low speed to avoid incorporating air.
• Sift in the cornstarch and mix until the batter is smooth and uniform.

Bake the cheesecake

• Strain the batter into the prepared pan.
• Bake until the top is deeply browned, the edges are set and the center is still very jiggly.
• If the cake has not begun to brown after 15 minutes, switch the oven to the top grill setting and watch closely.

Cool and chill

• Let the cake cool completely at room temperature.
• Refrigerate for at least 8 hours, preferably overnight.

Slice and serve

• Slice with a sharp knife for clean, neat portions.