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Preheat the oven to 220°C (425°F), top and bottom heat. Line the springform with parchment paper, letting it extend above the rim and form natural folds (this creates the classic look).
Mix the cream cheese and sugar until smooth and creamy. Do not whip air into it.
Add the eggs one at a time, mixing briefly after each addition.
In a separate bowl, whisk the cornstarch into the heavy cream until completely smooth (this prevents lumps).
Add the cream mixture, vanilla extract, and salt to the batter and mix until smooth and silky.
Pour the batter into the prepared pan.
Bake for 25–30 minutes, until the top is deeply caramelized and dark brown while the center still jiggles noticeably.
Let cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight.