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Preheat the oven to 220°C (430°F), conventional heat, and line a 24 cm cake ring or pan with parchment paper.
Heat the heavy cream and vanilla in a saucepan until just below boiling.
Place the sugar in a wide saucepan and caramelize gradually until it reaches a deep amber color.
Carefully pour the hot cream into the caramel in several additions, stirring continuously. Cook until any hardened caramel has completely dissolved and the sauce is smooth.
Add the salt and allow the caramel to cool until lukewarm.
Mix the cream cheese on low speed until smooth. Add the lukewarm caramel and mix until fully combined.
Gradually add the eggs, mixing on low speed to avoid incorporating air.
Sift in the cornstarch and mix until the batter is smooth and uniform.
Strain the batter into the prepared pan and bake for 25–30 minutes, until the top is deeply browned, the edges are set, and the center is still very jiggly.
Allow the cake to cool completely at room temperature, then refrigerate for at least 8 hours, preferably overnight.
Slice with a sharp knife for clean, neat portions.
If the cake has not begun to brown after 15 minutes of baking, switch the oven to the top grill setting. Oven performance varies considerably, so keep a close eye on the cake and adjust accordingly.