Step 1: Preheat your oven to 400°F (200°C) and line a 6-inch or 8-inch springform pan with two layers of parchment paper, ensuring the paper rises above the rim.
Step 2: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, using either a stand mixer or hand mixer.
Step 3: Sift the matcha powder and flour together into the cream cheese mixture, then mix on low speed until the color is uniform and no lumps remain.
Step 4: Add the eggs one at a time, beating well after each addition to ensure a smooth emulsion for your matcha basque cheesecake recipe.
Step 5: Slowly pour in the heavy cream, vanilla extract, and salt, mixing until just combined. Avoid over-beating to prevent too many air bubbles.
Step 6: Pour the batter into the prepared pan and bake for 30-35 minutes until the top is dark brown and the cake has a distinct jiggle in the middle.
Step 7: Remove from the oven and let it cool completely in the pan on a wire rack. Refrigerate for at least 6 hours or overnight before serving for the best texture.