Pre-heat oven to 325°F.

In a cooking pot set to medium heat stir milk, butter and cream cheese. Stir ingredients until combined. Set aside and let it cool.

In a mixing bowl, whisk egg yolk until soft. While mixing, pour in cheese mixture. Make sure all ingredients are combined.

Sift in cornstarch and flour into the mixture to avoid lumps. Continue mixing until incorporated.

In a separate mixing bowl. Whisk egg whites with the hand mixer until fluffy and gradually add sugar. Keep mixing until soft peaks/meringue are formed.

On the Cheese mixture gradually add meringue and fold until evenly combined. Keep repeating process until all meringue are used.

Grease the bottom of the baking pan with melted butter or cooking spray. (I used 9"x11" loaf pan) and line the inner sides with parchment paper.

Pour mixture. And drop pan 2-3 times to remove excess air bubbles.

On a larger tray, line 2 paper towels and place baking pan on top of it. To make sure pan is evently heated during baking and larger tray with hot water. (About 0.5 - 1.0 in of water, just demonstrated how it is done for beginners like me)

Bake for 25 mins, then decrease oven temperature to 285°F and bake for additional 55 mins.

Let it cool for about an hour before taking off the pan.

Sift powdered sugar on top. Serve and enjoy.