Preheat the oven to 160°C and line the baking mold with parchment paper.

Separate the eggs into yolks and whites.

In a microwave-safe bowl, heat cream cheese and matcha ice cream at 600W for 40–50 seconds. Let it cool slightly, then mix in the egg yolks.

Whip the egg whites until stiff peaks form to create meringue.

Fold one-third of the meringue into the cream cheese mixture. Gradually fold in the remaining meringue in two batches.

Pour the batter into the prepared mold and cover the bottom with aluminum foil.

Place the mold in a tray, add hot water until halfway up the mold, and bake at 160°C for 40–50 minutes.