# What you need:
→ 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 gelatin blooming)
→ 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
# How to make it:
01 - Combine graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand.
02 - Distribute the crust mixture evenly into 8 cupcake liners or small jars. Press firmly to create a compact base. Refrigerate while preparing the filling.
03 - Sprinkle gelatin over 2 tablespoons of water and allow to sit for 5 minutes.
04 - Beat cream cheese and sugar until smooth and fluffy. Add vanilla extract and lemon juice, mixing thoroughly.
05 - Whip 1/2 cup cold heavy cream to soft peaks and gently fold it into the cream cheese mixture until well incorporated.
06 - Warm the bloomed gelatin gently until fully dissolved without boiling, then mix it quickly and evenly into the cheesecake batter.
07 - Whisk matcha powder with 2 tablespoons hot water until smooth and no lumps remain.
08 - Separate cheesecake batter into two equal portions. Fold the matcha mixture into one half until evenly combined.
09 - Alternate spoonfuls of plain and matcha batter over the crust bases. Swirl gently with a toothpick or skewer to create a marbled pattern.
10 - Refrigerate for at least 3 hours or until the cheesecake cups are firmly set.
11 - Optionally, whip heavy cream with powdered sugar to soft peaks and pipe or spoon atop the set cups.
12 - Dust with matcha powder if desired and serve chilled.
