Preheat your oven to 400°F (200°C). Line an 8-inch springform pan with parchment paper. Crumple the parchment paper before you place it in the pan.

In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy.

Add eggs one at a time, mixing until just combined after each addition.

Stir in heavy cream and vanilla extract until just combined.

In a small bowl, sift together matcha powder, all-purpose flour, and salt. Gently add to the wet batter and mix until just combined.

Pour batter into the prepared springform pan and tap gently to release air bubbles.

Bake for 50-60 minutes, until the top is deeply golden brown and the center is slightly jiggly.

Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.