1. Preheat & Prepare the Pan

• Preheat your oven to 320°F (160°C).
• Line the base and sides of an 8-inch round cake pan with parchment paper for easy removal after baking.

2. Make the Cream Cheese Mixture

• In a double boiler, melt the cream cheese, butter, and milk together until smooth.
• Let the mixture cool slightly before proceeding with the next steps.

3. Mix the Egg Yolk Base

• In a separate bowl, whisk the egg yolks with granulated sugar until pale and fluffy.
• Add the vanilla extract and matcha powder, mixing until smooth and well combined.

4. Combine with Cream Cheese

• Gradually add the cream cheese mixture to the egg yolk mixture, stirring until you have a smooth batter.

5. Sift in the Dry Ingredients

• Sift the cake flour, cornstarch, and salt over the batter.
• Gently fold the dry ingredients into the mixture, being careful not to deflate the batter.

6. Whisk the Egg Whites

• In a clean bowl, whisk the egg whites until stiff peaks form. This will give the cheesecake its light and airy texture.

7. Fold the Egg Whites into the Batter

• Carefully fold the whipped egg whites into the batter.
• Be gentle to maintain the airy texture without deflating the mixture.

8. Bake

• Pour the batter into the prepared pan. Tap gently to remove any air bubbles.
• Bake for 60-70 minutes or until the cake is golden and set. The center should be slightly wobbly but firm to the touch.

9. Cool and Refrigerate

• Once baked, cool the cake in the oven with the door slightly ajar for 10 minutes.
• Then, transfer it to the fridge and let it chill for a few hours or overnight before serving.

10. Serve & Enjoy

• Once cooled, remove the cheesecake from the pan and slice into pieces.
• Serve chilled for the perfect texture and flavor.