Preheat your oven to 320°F (160°C) and prepare a baking pan with parchment paper.
In a mixing bowl, beat the softened cream cheese with sugar until smooth.
Add egg yolks one at a time, then mix in the milk until combined.
In another bowl, sift together flour and cornstarch; gently fold into the wet mixture.
Whip egg whites until stiff peaks form; carefully fold into the batter to maintain airiness.
Pour batter into the prepared pan, place it in a water bath, and bake for about 60 minutes or until set but slightly jiggly in the center.
Cool in the oven with the door ajar for an hour before transferring to a wire rack to cool completely.
