# 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 heavy cream, cold
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 blooming gelatin)
→ 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 until the mixture resembles wet sand.
02 - Divide the crust mixture evenly into 8 cupcake liners or small jars and press firmly to create a compact base. Refrigerate while preparing the filling.
03 - Sprinkle gelatin over 2 tablespoons water in a small bowl and let it sit for 5 minutes to bloom.
04 - Beat softened cream cheese with sugar until smooth and fluffy. Incorporate vanilla extract and lemon juice, mixing thoroughly.
05 - Whip 1/2 cup cold heavy cream to soft peaks and gently fold into the cream cheese mixture until fully combined.
06 - Gently warm the bloomed gelatin until dissolved without boiling, let cool slightly, then quickly blend into the cheesecake batter.
07 - Whisk matcha powder with hot water until smooth, then fold this mixture into half of the cheesecake batter to create the swirl component.
08 - Alternately spoon plain and matcha cheesecake batters over the crust in each cup. Use a toothpick or skewer to create a marbled swirl effect.
09 - Refrigerate assembled cups for a minimum of 3 hours until set.
10 - Whip heavy cream with powdered sugar to soft peaks and pipe or spoon onto chilled cups. Garnish with matcha powder as preferred.
