Sift the matcha powder to ensure it is fine and free of lumps. Use bright green matcha for best results.

Add hot water to the sifted matcha powder and stir well until fully combined.

Let the matcha mixture cool down for later use.

Use room temperature cream cheese. If cold, microwave for 1 minute or soften in hot water.

Mix the cream cheese until smooth and lump-free.

Add sugar to the cream cheese and stir until smooth.

Add the cooled matcha mixture to the cream cheese mixture and mix well.

Add room temperature whole eggs one at a time, mixing well after each addition.

Add egg yolks and mix well.

Add heavy cream and mix well until fully incorporated.

Pass the mixture through the finest sieve to remove any lumps. Sift again if necessary due to the matcha powder.

Prepare a 6-inch cake mold. Crinkle baking paper into a ball, then unfold it and place it into the mold, pressing down the edges.

Pour the cheesecake batter into the prepared mold. Use a toothpick to poke holes in the batter to release air bubbles.

Bake in a preheated oven at 230°C for 18-20 minutes for an oozy texture. Adjust baking time based on desired consistency.

Let the cheesecake cool slightly at room temperature.

Refrigerate the cheesecake for 4 hours to set.

Peel off the baking paper carefully before serving.