Mix the room temperature cream cheese and sugar together. Then add in eggs and heavy cream. Mix well. Add in cornstarch, mix until smooth.

Pour the batter into lined 6-inch cake tin. Pop in preheated oven at 230C, bake for about 35-40 minutes, or until the top is ”burnt” and jiggly (but still firm and not watery)

Let it cool completely and chill in fridge for at least 4 hours. Enjoy!