# Components:
→ Crust
01 - 1 cup graham cracker crumbs, 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
# Preparation Steps:
01 - Combine graham cracker crumbs, melted butter, sugar, and salt until mixture resembles wet sand.
02 - Distribute the crust mixture evenly into 8 cupcake liners or small jars, pressing firmly to compact. Refrigerate while preparing filling.
03 - Sprinkle gelatin over 2 tablespoons of water and let stand for 5 minutes to bloom.
04 - Beat cream cheese and sugar until smooth and fluffy, then incorporate vanilla extract and lemon juice thoroughly.
05 - Whip 1/2 cup heavy cream to soft peaks and gently fold into the cream cheese mixture until homogenous.
06 - Warm bloomed gelatin until fully dissolved without boiling, allow to cool slightly, then mix quickly into the cream cheese batter.
07 - Whisk matcha powder with 2 tablespoons hot water until smooth.
08 - Split cheesecake filling evenly; fold matcha mixture into one half until uniformly tinted.
09 - Alternate spoonfuls of plain and matcha batters over crust bases, then use a toothpick or skewer to create a marbled swirl effect.
10 - Refrigerate at least 3 hours until set firmly.
11 - Whip heavy cream with powdered sugar to soft peaks and pipe or spoon atop chilled cups. Garnish with matcha powder if desired.
