Heat the oven to 355°F (180°C) with convection. Line a 9-inch (22 cm) round springform pan with parchment paper, ensuring the paper extends above the rim to accommodate expansion.

In a large mixing bowl, whisk together the cream cheese, mascarpone, and sugar until smooth and fully incorporated. Microwave the Lotus spread in short bursts until softened, then mix it into the cheese mixture until well combined. Add the eggs one at a time, whisking thoroughly after each addition. Stir in the heavy cream and vanilla paste, mixing until the batter is smooth. Sift in the flour and cornstarch, then fold them in gently until fully incorporated. The batter should be silky and uniform.

Pour the batter into the prepared pan and bake for about 60 minutes, or until the top is deeply golden brown, the edges are set, and the center remains jiggly. The cake should appear slightly underbaked in the middle—this ensures a creamy texture once chilled.

Remove from the oven and let cool at room temperature for one hour. Transfer to the refrigerator and chill overnight to allow the texture to fully develop.

Once set, release the cake from the pan. Slice into portions and serve with a drizzle of melted Lotus spread.