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Preheat the oven to 465° (240°C) and line a 6-inch (15-cm) cake pan with sheets of parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and sugar and beat on medium speed for 3 minutes, or until smooth.
Add the eggs one at a time, whisk well in between each addition. Sieve in the cornstarch and add the vanilla bean paste, then beat for 2 minutes, or until smooth. With the stand mixer on low, slowly stream in the cream and beat for 1 minute until well combined.
Pour the mixture into the prepared pan, make sure you scrape down the sides and bake for 25 minutes, or until the top is dark brown and the center is set, but soft and jiggly.
Turn the heat off and wedge a wooden spoon in the oven door. Allow the cake to cool in the oven for 10 minutes, then remove from the oven, cover and chill overnight, or for a minimum of 4 hours before enjoying.