# Ingredient list:
→ 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 - ½ cup heavy cream, cold
07 - ½ 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 - ½ cup heavy cream, whipped to soft peaks
15 - 1 tablespoon powdered sugar
# Step-by-Step Guide:
01 - Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until mixture resembles wet sand.
02 - Evenly distribute crust mixture into 8 cupcake liners or small jars and press firmly to form a compact base. Refrigerate.
03 - Sprinkle gelatin over 2 tablespoons of water in a small bowl and allow it to sit for 5 minutes.
04 - Beat cream cheese and sugar until smooth and fluffy; add vanilla extract and lemon juice, mixing thoroughly.
05 - Whip ½ cup heavy cream to soft peaks and gently fold into the cream cheese mixture until combined.
06 - Warm bloomed gelatin gently until fully dissolved without boiling; cool slightly then incorporate into the cheesecake batter quickly and evenly.
07 - Whisk matcha powder with 2 tablespoons hot water until smooth.
08 - Separate the cheesecake batter into two equal portions; fold the matcha mixture into one half.
09 - Layer alternating dollops of plain and matcha cheesecake batters over the chilled crusts; use a toothpick to swirl for a marbled effect.
10 - Refrigerate for at least 3 hours until fully set.
11 - Whip heavy cream with powdered sugar to soft peaks; pipe or spoon over set cups and optionally dust with matcha powder.
12 - Present chilled and garnish as desired.
