# Components:
→ Crust
01 - 1 cup graham cracker crumbs or digestive biscuits, finely crushed
02 - 3.5 tablespoons unsalted butter, melted
03 - 2 teaspoons granulated sugar
04 - Pinch of salt
→ Cheesecake Filling
05 - 1 cup cream cheese, softened
06 - 1/2 cup cold heavy cream
07 - 1/2 cup granulated sugar
08 - 1 teaspoon vanilla extract
09 - 2 tablespoons lemon juice
10 - 2 teaspoons powdered gelatin
11 - 2 tablespoons water (for blooming gelatin)
→ Matcha Swirl
12 - 2 teaspoons high-quality matcha green tea powder
13 - 2 tablespoons hot water (not boiling)
→ Snowdrift Topping (Optional)
14 - 1/2 cup heavy cream, whipped to soft peaks
15 - 1 tablespoon powdered sugar
# Method:
01 - Combine graham cracker crumbs, melted butter, sugar, and salt until mixture resembles wet sand.
02 - Evenly press the mixture into 8 cupcake liners or small jars to create a compact base. Refrigerate.
03 - Sprinkle gelatin over 2 tablespoons of water; let sit for 5 minutes to soften.
04 - Beat cream cheese with sugar until smooth and fluffy; incorporate vanilla extract and lemon juice.
05 - Whip 1/2 cup cold heavy cream to soft peaks, then gently fold into cream cheese mixture.
06 - Warm bloomed gelatin until fully dissolved without boiling; cool slightly before incorporating quickly into cheesecake batter.
07 - Whisk matcha powder with hot water until smooth.
08 - Separate cheesecake batter into two halves; fold matcha mixture into one half until evenly combined.
09 - Alternate spoonfuls of plain and matcha batters over crusts. Swirl gently with a toothpick to create marble effect.
10 - Refrigerate for at least 3 hours until fully set.
11 - Whip heavy cream with powdered sugar to soft peaks and pipe or spoon over set cups.
12 - Dust with matcha powder if desired and serve chilled.
