# Components:
→ Crust
01 - 1 cup graham cracker crumbs or digestive biscuits, finely crushed
02 - 3.5 tbsp unsalted butter, melted
03 - 2 tsp 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 tsp vanilla extract
09 - 2 tbsp lemon juice
10 - 2 tsp powdered gelatin
11 - 2 tbsp water (for gelatin blooming)
→ Matcha Swirl
12 - 2 tsp high-quality matcha green tea powder
13 - 2 tbsp hot water (not boiling)
→ Snowdrift Topping (Optional)
14 - 1/2 cup heavy cream, whipped to soft peaks
15 - 1 tbsp powdered sugar
# Method:
01 - Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until mixture resembles wet sand.
02 - Divide mixture evenly among 8 cupcake liners or small jars; press firmly to create a compact base. Refrigerate while preparing filling.
03 - Sprinkle gelatin over 2 tbsp water in a small bowl and let sit for 5 minutes.
04 - Beat cream cheese and sugar together until smooth and fluffy, then add vanilla extract and lemon juice; stir well.
05 - Whip cold heavy cream to soft peaks and gently fold into cream cheese mixture until combined.
06 - Warm bloomed gelatin until fully dissolved without boiling, let cool slightly, then quickly fold into cheesecake batter.
07 - Whisk matcha powder with hot water until smooth.
08 - Split cheesecake filling in half; fold matcha mixture into one half until evenly colored.
09 - Spoon alternating dollops of plain and matcha batter over crusts; use a toothpick or skewer to swirl gently for marbled effect.
10 - Refrigerate for at least 3 hours until fully set.
11 - Whip heavy cream with powdered sugar to soft peaks, then pipe or spoon atop set cups.
12 - Dust with additional matcha powder if desired and serve chilled.
