Preheat the oven to 160°C (320°F) and line a 7-inch round springform pan with parchment paper on both the bottom and sides.

In a large mixing bowl, whisk the softened cream cheese until completely smooth and creamy.

Add the 5 egg yolks to the cream cheese one at a time, whisking thoroughly after each addition.

Sift the cornstarch into the cream cheese mixture and whisk until fully incorporated and no lumps remain.

In a separate clean glass or metal bowl, beat the egg whites on medium speed until foamy.

Gradually add the granulated sugar to the egg whites while continuing to beat on high speed until stiff, glossy peaks form.

Gently fold one-third of the whipped egg whites into the cream cheese mixture using a silicone spatula to lighten the base.

Carefully fold in the remaining egg whites in two batches, using a slow figure-eight motion to preserve the aeration.

Pour the batter into the prepared pan and place the pan inside a larger roasting tray.

Fill the roasting tray with hot water until it reaches halfway up the sides of the cake pan to create a water bath.

Bake for 45 to 50 minutes until the top is golden brown and a toothpick inserted comes out clean.

Turn off the oven and leave the door slightly ajar for 15 minutes to allow the cake to cool gradually and prevent collapsing.