Place the cream cheese in a large bowl and beat it with a whisk until softened and smooth. Add the sugar and mix well until dissolved.

Add the eggs one at a time, beating after each addition until fully incorporated. Once all 4 large eggs are added, pour in the heavy cream while continuing to beat. Use a spatula to scrape down the sides of the bowl so everything mixes evenly. Finally, sift 1 tablespoon (not heaping) of gluten-free flour or cornstarch over the mixture and fold it in. Mix again with the whisk until the batter is smooth and well combined.

Prepare a 9-inch (22 cm) springform pan by lining it with parchment paper. Quickly wet the paper with water, squeeze out the excess, and use it to cover the bottom and sides of the pan completely. If needed, use two sheets of paper. Pour the creamy batter into the pan, smooth the top, and pull the paper up higher than the edge of the pan, as the cake will rise a lot and could overflow. Bake in a preheated oven at 400°F (200°C), with heat from the top and bottom.

After 30 minutes of baking, or when the top is golden brown, cover the cake with aluminum foil to prevent burning. After 40 to 50 minutes total, turn off the oven, crack the door open, and let the cake cool gradually for about 15 minutes without removing it, so it doesn't sink too quickly.

Remove the cake from the oven; it will sink a bit more as it cools. Let it cool to room temperature, then refrigerate for about 6 hours or overnight.