Mix together the ingredients of the cheese mixture until smooth and refrigerate for one hour.

Bring a large pot of water to boil. Form cheese mixture into balls the size of a golf ball and drop into water. Cook for 15 minutes and allow to cool.

In a bowl, mix cornflake crumbs with sugar and cinnamon.

Heat butter in a frying pan. Roll cheese balls in cornflake crumbs and fry until golden brown.

Whisk egg yolks and sugar together in a small bowl until completely smooth.

Heat cream and vanilla in a small pot until bubbles start to form around the edge. Pour 1/2 cup of cream into the eggs and whisk vigorously.

Slowly add eggs back into pot of cream and keep stirring until the cream is thick enough to coat a spoon. Serve with the cheese balls.