# What you'll need:
→ 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 - 0.5 cup heavy cream, cold
07 - 0.5 cup granulated sugar
08 - 1 teaspoon vanilla extract
09 - 2 tablespoons lemon juice
10 - 2 teaspoons powdered gelatin
11 - 2 tablespoons water (for gelatin blooming)
→ Matcha Swirl
12 - 2 teaspoons high-quality matcha green tea powder
13 - 2 tablespoons hot water (not boiling)
→ Snowdrift Topping (Optional)
14 - 0.5 cup heavy cream, whipped to soft peaks
15 - 1 tablespoon powdered sugar
# Method:
01 - Mix graham cracker crumbs, melted butter, sugar, and salt in a bowl until the texture resembles wet sand.
02 - Divide the mixture evenly into 8 cupcake liners or small jars and press firmly to create a compact base. Refrigerate while preparing filling.
03 - Sprinkle gelatin over 2 tablespoons of water in a small bowl and let sit for 5 minutes.
04 - Beat cream cheese and sugar until smooth and fluffy, then mix in vanilla extract and lemon juice.
05 - Whip 0.5 cup heavy cream to soft peaks and fold gently into the cream cheese mixture until well combined.
06 - Warm the bloomed gelatin gently until fully dissolved without boiling; allow to cool slightly, then blend swiftly into the cheesecake batter.
07 - Whisk matcha powder with 2 tablespoons hot water until smooth.
08 - Separate the batter into two equal portions; fold the matcha mixture into one half thoroughly.
09 - Alternately spoon plain and matcha batters over the crusts, then swirl gently with a toothpick to create a marbled 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 onto chilled cups.
12 - Dust with matcha powder if desired and serve chilled.
