Preheat a fan-forced oven to 200ºC. Line two standard 12-hole muffin tins with liners.

Add cream cheese to the bowl of a stand mixer fitted with a beater. Beat until smooth then gradually add cream in a thin stream, beating as you pour, until just combined (you may need to stop and scrape down the sides of the bowl during this step).

Sift in the matcha, then add sugar and salt and beat for a further 2 mins until fully incorporated.

Add both flours and the yolk and beat until combined.

Add eggs, one a time, making sure each egg is incorporated before adding the next.

Divide the batter evenly between the cupcake liners.

Place trays onto the middle rack of the oven and bake for 25 or until golden on top and set.

Cool cheesecakes to room temperature before dolloping with whipped cream, drizzling with Nutella and decorating with raspberries to serve.