Step 1: Preheat your oven to 400°F (200°C). Grease an 8-inch or 9-inch springform pan and line it with two overlapping sheets of parchment paper, ensuring the paper extends at least 2 inches above the rim.
Step 2: In a large mixing bowl or stand mixer, beat the softened cream cheese and granulated sugar on medium speed until the mixture is completely smooth and no lumps remain.
Step 3: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl to ensure a homogeneous mixture.
Step 4: Sift the matcha powder, flour, and salt into a small bowl. Whisk in about 1/2 cup of the heavy cream until a smooth, green paste forms. This prevents matcha clumps in the final matcha basque cheesecake recipe batter.
Step 5: Pour the matcha paste, remaining heavy cream, and vanilla extract into the cream cheese mixture. Mix on low speed until just combined.
Step 6: Pour the batter into the prepared pan and tap it firmly on the counter to remove air bubbles. Bake for 30-35 minutes until the top is dark brown and the center is still jiggly.
Step 7: Remove from the oven and let it cool completely in the pan on a wire rack. Once cool, refrigerate for at least 6 hours before removing from the pan and serving.