Preheat oven to 180 degrees C or 350 degress F, line your loaf pan with baking paper
In a medium bowl, mix together all purpose flour, cornstarch and baking powder with the whisk and set aside.
In another bowl, add butter and sugar, beat with a standing or hand mixer with low speed until well combined.
Add in the cream cheese and beat again until creamy. Scrape down the side and mix again.
Add in the egg one in a time and beat until well combined. You repeat this until the third eggs.
Add in 2 tbsp of flour mixture and beat until well combined. Then add the last egg and beat until well combined.
Add in half of the flour mixture and beat until well combined. Then add the milk and beat again.
Add in the rest of the flour mixture and beat until there are no more flour streaks.
Add in the cheddar cheese and mix with the spatula, don't over mix.
Pour the batter into prepared 30x11cm or 12x4 inches loaf pan or baking pan like I use on that photo, and sprinkle with cheddar cheese on the top.
If you use loaf pan, bake for 50 minutes, but for the baking pan like mine, bake for 30 minutes.
Let cool the cake on the cooling rack after you bake and let the cake completely cool. After completely cool, store the cake in the airtight container, don't store in the fridge for this cake, because the cake will be hard.