# What you need:
→ 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
# Directions:
01 - Combine graham cracker crumbs, melted butter, sugar, and salt until mixture resembles wet sand.
02 - Divide crust mixture evenly among 8 cupcake liners or small jars; press firmly to create compact bases. Refrigerate while preparing filling.
03 - Sprinkle gelatin over 2 tbsp water in a small bowl and let stand for 5 minutes.
04 - Beat cream cheese with granulated sugar until smooth and fluffy. Add vanilla extract and lemon juice, mixing thoroughly.
05 - Whip 1/2 cup cold heavy cream to soft peaks, then gently fold into cream cheese mixture until fully incorporated.
06 - Warm bloomed gelatin gently until dissolved without boiling; let cool slightly and quickly incorporate into cheesecake batter.
07 - Whisk matcha powder with 2 tbsp hot water until smooth and free of lumps.
08 - Divide cheesecake batter in half; fold matcha mixture into one half evenly.
09 - Spoon alternating dollops of plain and matcha batter over crust in each liner. Use a toothpick or skewer to gently swirl for marbled effect.
10 - Refrigerate at least 3 hours until set and firm.
11 - Whip heavy cream with powdered sugar to soft peaks; pipe or spoon atop set cups if desired.
12 - Optionally dust with matcha powder; serve chilled.
