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Preheat the oven to 240C. Place the cream cheese, sugar, vanilla, cornstarch and salt into a bowl of food processor. Blend on a low speed until smooth. Make sure to scrape the sides and bottom of the bowl in between to make a homogeneous mixture.
Add the eggs and mix on a low speed until fully incorporated.
Add the whipping cream and mix slowly until well combined. Strain the mixture through a fine sieve.
Pour the batter into a 8 inch cake pan lined with parchment paper, then tap the pan against a work surface a few times to eliminate air bubbles. Bake at 230C for about 23-25 minutes. The cake should be jiggly in the center when you remove it from the oven.
Cool the cake in the pan on a rack until room temperature, then refrigerate overnight
20 minuten 220 graden
15 minuten 200 graden
10 minuten 200 rood randje om ventilator
Philadelphia + monchou