In a large bowl, add the cream cheese and powdered sugar. Mix well using an electric mixer.
Separate the eggs. Add the 4 egg yolks to the cream cheese mixture and reserve the 4 egg whites in a separate bowl.
Pour the heavy cream into the bowl, add the vanilla extract, and sift in the cornstarch. Whisk until the batter is completely smooth and free of lumps.
Add a pinch of salt to the reserved egg whites and beat them with an electric mixer until stiff peaks form.
Add the beaten egg whites to the cream cheese batter and gently fold them in using a spatula to keep the mixture light and airy.
Pour the batter into a baking pan lined with parchment paper, and smooth out the top.
Bake in a preheated oven at 175°C (350°F) for about 50 minutes.
Let the cheesecake cool at room temperature, then transfer it to the refrigerator for at least 2 hours to set.
Dust the chilled cheesecake with a little powdered sugar, slice, and serve with fruit coulis.
Cook it hands-free.
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