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Preheat the oven to 250°C/ 480°F
Line a 4-inch cake tin with parchment paper*
Beat the cream cheese in a large mixing bowl with a rubber spatula/ wooden spoon until smooth
Add the sugar, cornstarch and vanilla bean paste
Whisk until smooth
Add the egg and mix until completely smooth
Stir in the cream and then pour into the lined cake tin
Bake for 13-15 minutes
Remove and cool for 15 minutes, then place in fridge to cool completely
For cupcakes, x3 & bake for 10 minutes. For 8-inch pan x4 & bake for 45 minutes.