Preheat oven to 200°C (390°F). Line a 6–7 inch round pan with parchment paper, letting the paper overhang the sides.

Beat cream cheese & sugar: In a mixing bowl, whisk cream cheese and sugar until smooth and creamy.

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and salt.

Mix in cream: Pour in the whipping cream and whisk until smooth.

Add starch/flour: Sift in cornstarch or cake flour and mix until fully incorporated.

Bake: Pour the batter into the prepared pan. Bake for 30–35 minutes, or until the top is deeply browned and the center is still slightly jiggly.

Cool: Let cool completely in the pan. The cheesecake will sink slightly as it sets.

Chill & serve: For best flavor, refrigerate for at least 4 hours (or overnight) before slicing.

Tips

For extra caramelization, bake at a slightly higher temperature (220°C / 425°F) for a darker top.

Use parchment paper with high sides since the cheesecake puffs up during baking.

Best served chilled with coffee or tea.