Preheat the oven to 430 degrees F/220 degrees C and heat it for at least 15-30 minutes. Line a 14 oz. porcelain ramekin (4.25 x 4.25 x 2 inches) with a large doubled square piece of parchment paper and let the paper rise up at least 2 inches/5 cm above the rim. Fold and pleat the baking paper to line the ramekin; it will result in iconic crinkled burnt edges of cheesecake.

In a large mixing bowl, place cream cheese with sugar and start beating them with an electric mixer on medium speed until smooth and homogeneous. Add the egg and beat it on low speed. Add heavy cream and vanilla extract and mix just to combine. Scrape the sides of the bowl if needed. Finish with the sifted cornstarch and beat on low speed until smooth and creamy, about 15 seconds. Pour the cheesecake batter into the ramekin, filling it up to 3/4. You might need to tap the mold lightly on the countertop to remove excess air bubbles.

Bring the ramekin to the middle rack of the hot oven. Bake for 30 to 35 minutes until the browned top and a slight jiggle to the cheesecake. If it doesn't brown (it depends upon the oven), turn the broil or grill on for 1-2 minutes, but watch out for the cheesecake not to over-burn.

Place the ramekin on a wire rack and let the cheesecake cool to room temperature before unmolding for at least 2 hours.

To serve the same day, remove the dessert from the mold using the paper, and place it with the paper on a dessert plate. Peel off when ready to slice. To serve the next day, chill the cheesecake (still in the ramekin) overnight in the refrigerator: it will result in a firmer interior after the overnight chilling. Then bring it to room temperature around 15-30 minutes before serving. Pair it with dry sherry aside or fresh berries if desired.