Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Gradually add the granulated sugar, mixing until well combined.
Add the sour cream, flour, matcha powder, vanilla extract, lemon juice, and salt. Mix until smooth and fully incorporated.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cheesecake batter until no white streaks remain.
Pour the batter into the prepared springform pan and smooth the top.
Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight, before serving.