Combine the cream cheese (200 g) and sugar (50 g) in a bowl, mixing until completely smooth.
Beat the eggs and add them to the mixture in three separate pours. Fold gently with a spatula after each addition until fully incorporated.
Pour in the whipping cream (150 g) and fold evenly with the spatula.
Sift the cornstarch (10 g) into the batter and fold gently until no dry spots remain.
Pass the batter through a fine-mesh sieve into a prepared cake pan. Tap the pan firmly against the counter a few times to release any trapped air bubbles.
Preheat the oven to 220°C. Bake for 15 minutes using top and bottom heat with the convection setting turned on.
Remove from the oven and let it cool to room temperature. Cover tightly with plastic wrap and refrigerate for at least 4 hours. For the best texture, let it chill overnight.