Preheat oven to 230°C (446°F).

Beat cream cheese and sugar until smooth.

Add in eggs and mix well.

Stir in salt, vanilla bean paste, vanilla essence, and heavy cream until just combined.

Sift in flour and fold until smooth.

Line a 7x2 inch cake pan fully with parchment paper (let it overhang).

Pour in the batter, filling the pan about halfway.

Bake on the middle rack for 20–30 minutes, until the top is very dark brown and the center jiggles slightly when shaken.

Let cool to room temperature, then refrigerate at least 1 hour.

Slice and enjoy the rich, caramelized top with a custardy center.