Take the cream cheese and eggs out of the fridge and bring to room temperature.
Set the oven to 200°C / 400°F with the fan.
Line an 8inch/20cm round cake pan with baking paper, I used 2 sheets to have high walls all over the pan.
In a bowl, add the room temperature cream cheese and sugar and mix well.
Add the salt and the eggs, one at a time.
Mix well to incorporate the eggs in the batter.
Add the vanilla and cream and mix.
Sift in the cornstarch and mix again.
Pour the batter to the lined pan.
Bake for 50-60 minutes.
Cool the cake completely before cutting it, 1-2 hours at room temperature.
Serve and enjoy!