# 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 - 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
# Recipe Steps:
01 - Combine graham cracker crumbs, melted butter, sugar, and salt until mixture resembles wet sand.
02 - Press mixture evenly into 8 cupcake liners or small jars to form compact bases. Refrigerate.
03 - Sprinkle gelatin over 2 tablespoons water and let stand for 5 minutes.
04 - Beat cream cheese and sugar until smooth and fluffy. Add vanilla extract and lemon juice, mixing well.
05 - Whip 1/2 cup cold heavy cream to soft peaks and fold gently into the cream cheese mixture.
06 - Warm bloomed gelatin without boiling until fully dissolved. Cool slightly, then incorporate quickly into cheesecake base.
07 - Whisk matcha powder with hot water until smooth.
08 - Divide cheesecake mixture into two halves. Fold matcha mixture into one half until evenly colored.
09 - Alternately spoon plain and matcha batters over crusts. Swirl gently with a toothpick or skewer to marbled effect.
10 - Refrigerate for at least 3 hours until firm.
11 - Whip cream with powdered sugar to soft peaks. Pipe or spoon over set cups.
12 - Dust with matcha powder if desired. Serve chilled.
