Preheat the oven to 400 F.

Using a fine mesh strainer, strain the ricotta cheese 1-2 times until smooth—this is important to achieve a creamy texture. Skipping this step will result in your cake having small ricotta curds (but of course, it will still taste delicious).

Using a stand mixer with the paddle attachment (a hand mixer will also work), beat the ricotta cheese and sugar for 2-3 minutes, until thickened, smooth, and glossy. Transfer to a separate bowl and set aside.

Add the cream cheese to the stand mixer and mix on high until smooth. Add the eggs, one at a time, on medium-high. Make sure the eggs are fully incorporated before you add the next; this will take about 45 seconds in between eggs. In between eggs, be sure to scrape the bottom and sides of the bowl down to ensure all the cream cheese is smooth. There should be no lumps in the mixture.

Reduce speed to medium-low and add the vanilla, salt, and ricotta sugar mixture and mix until fully incorporated.

Scrape down the sides of the bowl once more, then reduce the speed to low and add the heavy cream. Mix until fully combined, then sift in the flour and cornstarch.

Pour batter into the prepared pan and place on the center rack in the oven. Bake for 60-70 minutes—when gently shaken, the center of the cake will jiggle. If the cake is browning too quickly before baking time is up, gently place a piece of foil over the top to prevent further browning.

Remove from the oven and allow the cake to cook and deflate for at least 30 minutes before removing the springform pan and cooling to room temperature. Transfer to the refrigerator and chill before serving with a tart curd, jam, or drizzled chocolate.