# 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 heavy cream, cold
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
# Directions:
01 - Combine graham cracker crumbs, melted butter, sugar, and salt until mixture resembles damp sand.
02 - Evenly divide the crust mixture among eight cupcake liners or small jars and press firmly to compact. Refrigerate to set.
03 - Sprinkle gelatin over 2 tablespoons of water and let sit for 5 minutes to bloom.
04 - Beat cream cheese and sugar until smooth and fluffy; incorporate vanilla extract and lemon juice thoroughly.
05 - Whip 1/2 cup cold heavy cream to soft peaks and gently fold into the cream cheese mixture until fully combined.
06 - Warm bloomed gelatin carefully in microwave or over hot water without boiling; cool slightly, then fold swiftly into the cheesecake batter.
07 - Whisk matcha powder with 2 tablespoons hot water until smooth and free of lumps.
08 - Split cheesecake batter evenly; fold matcha mixture into one half to tint thoroughly.
09 - Layer alternating spoonfuls of plain and matcha batter atop the crust bases. Use a toothpick to gently create a marbled swirl effect.
10 - Refrigerate for a minimum of 3 hours until firmness is achieved.
11 - Whip cream with powdered sugar to soft peaks and pipe or spoon over chilled cups before serving.
12 - Dust with matcha powder or decorate with preferred toppings. Serve chilled.
