Step 1: Preheat your oven to 400°F (200°C). Grease a 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 bowl or stand mixer, beat the room-temperature cream cheese and sugar together on medium speed until completely smooth and no lumps remain.
Step 3: Add the eggs one at a time, beating well after each addition to ensure the matcha basque cheesecake recipe batter stays emulsified.
Step 4: In a separate small bowl, whisk together the flour, matcha powder, and salt. Slowly add the heavy cream to the dry ingredients while whisking to create a smooth green slurry.
Step 5: Pour the matcha mixture and vanilla extract into the cream cheese batter. Mix on low speed until just combined and the color is a uniform bright green.
Step 6: Pour the batter into the prepared pan and bake for 30-35 minutes. The top should be dark brown (burnt) and the center should still have a significant jiggle.
Step 7: Remove from the oven and let the matcha basque cheesecake recipe cool completely in the pan at room temperature. For the best texture, refrigerate for at least 6 hours or overnight before serving.