Prepare the gelatin: If using sheet gelatin, soak it in cold water for about 5-10 minutes until soft. Once softened, gently squeeze out the excess water and set aside.

If using powdered gelatin, mix it with 60 g of cold water and let it bloom for 5-10 minutes. It will swell and absorb the water, becoming thick.

Heat the cream and sugar: In a small saucepan, combine 120 g of cream and 100 g of sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm (do not boil).

Dissolve the gelatin: Remove the cream mixture from the heat. Add the soaked or bloomed gelatin and stir until completely dissolved.

Prepare the cream cheese mixture: In a large bowl, beat 300 g of cream cheese with a mixer until smooth and creamy. Add 1 teaspoon of vanilla paste and mix until combined.

Combine the mixtures: Slowly pour the warm cream and gelatin mixture into the cream cheese, beating continuously until smooth and well combined. The result should be a velvety, creamy cheesecake batter.

Chill the cheesecake: Pour the cheesecake mixture into a prepared cake ring or mold, smoothing the top with a spatula. Chill the cheesecake in the refrigerator for at least 4 hours, or until set.