Preheat the oven to 450°F (230°C).

Mix the two cheeses and whipping cream in a stand mixer bowl with the flat beater attachment on low speed until a uniform texture is obtained.

In a small bowl, mix the eggs and egg yolks, then gradually add them to the mixer bowl. Add the sugar and cornflour and mix until smooth.

Line a 9.5” (24cm) round baking pan with two parchment paper sheets and pour the mixture inside. Bake for 35 minutes.

When you remove the cake from the oven, the top may appear quite browned; if you jiggle the pan, you'll see that the cake is wobbly, and that's okay. Let it cool for an hour outside and then refrigerate for at least 4 hours (ideally overnight).

Whisk the whipping cream in a mixer bowl with a balloon whisk at a relatively high speed (7-8). When it starts to thicken, add the sour cream and powdered sugar, and continue whisking until stable whipped cream is obtained, being careful not to overmix to avoid breaking it.

Slice the cake and serve with the whipped cream and your favorite fruits.