• Preheat the oven to 450°F. Tear 2 large piece of parchment paper 16" x 12". Place the paper to the bottom and sides of 7" springform pan.
• In bowl: beat/mix cream cheese until smooth. Tip: microwave cream cheese in 30 seconds increments or until soft. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl.
  16 oz cream cheese
• Add sugar and beat until smooth. Add heavy cream, vanilla paste, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl.
  ¾ cup superfine sugar, 1 cup heavy cream, 1 tsp vanilla bean paste, ¼ tsp salt
• Add cornstarch (make sure to sift it) and mix everything together until smooth. 
  1 tbsp cornstarch
• Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. Let the batter rest in the pan for 15 minutes to remove extra air bubbles in the cheesecake. Place the cheesecake on a baking sheet.
  3 large eggs
• Bake for 27 minutes or until dark brown on top. It should be a puffy and jiggly when you remove it from the oven.
• Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely.
• Serve at room temperature or refrigerate uncovered for 8 hours or overnight. Just before serving- gently remove the parchment paper from the cake.

Enjoy!