In a traditional blender, add softened cream cheese, sugar, eggs, egg yolk, heavy whipping cream, vanilla extract, cornstarch and Matcha powder. Cover and blend at high speed for 30 seconds or until smooth and all ingredients are well combined.
Pour the batter into a 6-inch round cake pan lined with parchment paper. Carefully transfer the cake pan into the oven and bake for 30 minutes until the top is caramelized and dark brown. Once the cake is baked, the surface is burnt, but the center is still jiggly.
You may serve the cake when it firms at room temperature, or after it's chilled in the refrigerator. When the cake is completely cooled at room temperature, gently cover it with parchment paper and do not touch the surface. Refrigerate the cake for at least 4 hours or overnight. Unmold, slice and serve.