Step 1: Preheat your oven to 425°F (220°C). Line an 8-inch springform pan with two overlapping sheets of parchment paper, ensuring the paper rises at least 2 inches above the edge of the pan.
Step 2: In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is completely smooth and no lumps remain.
Step 3: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure a uniform consistency.
Step 4: In a small bowl, whisk the matcha powder with a few tablespoons of the heavy cream until a smooth, lump-free paste forms. Gradually stir in the rest of the heavy cream.
Step 5: Pour the matcha-cream mixture into the cream cheese batter and whisk until the color is evenly distributed.
Step 6: Sift the flour and salt over the batter and gently fold them in until just combined. Do not overmix.
Step 7: Pour the batter into the prepared pan. Tap the pan firmly on the counter a few times to release air bubbles.
Step 8: Bake for 25-30 minutes, or until the top is deeply browned and the cake still has a very wobbly jiggle in the center. The top should look ‘burnt’ but not black.
Step 9: Remove from the oven and let it cool completely in the pan on a wire rack. The cake will sink as it cools. Chill in the refrigerator for at least 6 hours, preferably overnight, before serving.