Heat the oven to 220 C / 425 F with a rack in the middle. Wet two 40 cm / 16-inch squares of parchment, wring them out and crumple them. Press them into a 23 cm / 9-inch springform pan in a cross pattern, leaving 5 cm / 2 inches above the rim.

Beat the cream cheese and sugar in a 4-quart / 3.8 L bowl with a hand mixer on medium for 2 minutes until smooth. Add the eggs one at a time on low, mixing 20 seconds after each and scraping the bowl.

Mix in the cream, vanilla and salt on low for 30 seconds. Sift the flour over the top and fold with a rubber spatula until no streaks remain. The batter should be loose, like thin pancake batter.

Pour the batter into the pan and tap it twice on the counter to release large bubbles. Set the pan on a 33 x 46 cm / 13 x 18 inch rimmed sheet pan and bake on the middle rack for 40 to 45 minutes. The top should be deep mahogany with black patches, the edges set, and the center should wobble like set gelatin when you nudge the pan. If it's still golden, keep baking.

While the cake bakes, combine the cherries, sugar and lemon juice in a 2-quart / 1.9 L saucepan over medium heat. Simmer for 5 minutes, stir in the cornstarch mixture, then cook 3 to 5 minutes more until the syrup coats the back of a spoon. Cool to room temperature.

Cool the cake in the pan on a wire rack for 60 minutes. The puffed top will sink and crack, which is normal. Cover loosely and chill for at least 3 hours.

Release the springform and peel the parchment back from the sides. Slice into 10 wedges with a long knife dipped in hot water and wiped dry between cuts, then spoon about 2 tbsp of compote over each slice.