Oven at 340 F (I used a lower temperature so that the cake will rise slowly). Recommended temp is 350 F.
Put 1/4 of the cream cheese, 1/3 of the sugar and all the cornstarch into your mixer bowl and beat at low speed with a butter whisk (for Kenwood machines, that would be the K-beater) until creamy, 2-3 minutes, scraping down the sides of the bowl several times.
Add the remaining cheese, 1/4 at a time, scraping down the sides of the bowl after each addition. Increase the mixer speed to medium and add the remaining sugar, vanilla,one egg at a time, beating well after each addition but do not over-beat. Lastly add the cream.
Or, you can add all the cream cheese into the mixing bowl of your mixer and beat at low speed until creamy, scraping down the bowl now and then. Add the sugar, vanilla extract,eggs and cream (in that order), whisking well at medium speed after each addition. The batter should be satiny-smooth. Do not over beat or the cake will be less dense.
Pour batter into a 9 “/23 cm spring form pan and bake bain marie for 1 hour 15 minutes or 10 minutes more. Do not bake longer even if the centre is soft and wobbly because it will firm up when the cake cools.
Remove the cake pan carefully, run a blade around the sides so that the cake won’t crack as it cools and contract. Let it cool thoroughly, cover with cling film, and put into the fridge without removing the cake from the pan. Chill at least 4 hours or better still, overnight, before serving. You can serve with a compote of berries, which is perfect for it.
Fruit Compote: Just put some water and sugar into a small pot and when the sugar has dissolved, add the fruits and cook until softened.