Preparation Steps

• Preheat the oven to 225°C conventional (not fan-assisted). Lightly butter a 20cm springform pan. Cut two large squares of baking paper (about 30-40cm each) and place the first one in the pan, adhering it with butter.
• In a large bowl, mix the cream cheese and mascarpone until smooth. Add the sugar and mix for 3 minutes.
• Add eggs one by one, whisking between each addition for proper incorporation (use an electric mixer).
• Sift the cornstarch and incorporate into the mixture, whisking for about 2 minutes to avoid lumps.
• Finally, pour in the vanilla extract and add the heavy cream in a steady stream while whisking for a smooth final mixture.
• Pour the batter into the prepared pan and tap the bottom on the counter to eliminate as many air bubbles as possible.
• Bake for about 40-45 minutes, depending on your oven. The top should be browned (but not burnt) and the center should jiggle like a flan.
• Once out of the oven, place the pan on a cooling rack. Refrigerate uncovered for at least 4 hours (overnight is even better) to achieve the final texture.