Step 1

Line the side of a 6-inch/15 cm cake ring/springform pan with parchment paper or acetate sheet (If using a cake ring, make sure to line the bottom with a cake board or other flat surface).

Step 2

In a medium bowl, stir together digestive biscuit crumbs with melted butter until well combined.

Step 3

Pour the crumbs into the pan. Use a flat-bottom glass to press the crust onto the bottom.

Step 4

Refrigerate the crust for at least 30 minutes while you make the cheesecake filling.

Step 5

Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream cheese, confectioners' sugar, and vanilla extract until smooth and well combined.

Step 6

Add melted white chocolate and beat until well combined.

Step 7

In a small bowl, bloom gelatin powder with water for 5 minutes. Heat in a microwave or over a water bath until the gelatin is dissolved.

Step 8

Pour the dissolved gelatin into the cream cheese mixture and beat until well combined.

Step 9

In a separate bowl, whisk the heavy whipping cream until soft peaks form. Add the whipped cream to the cream cheese mixture. Mix on low speed with your mixer just until well combined.

Step 10

In a separate medium bowl, divide one-third of the batter. This will be your white layer. In a separate small bowl, divide 2-3 tablespoons of batter for the swirl. Set aside.

Step 11

In a small bowl, sift in 1 tbsp matcha powder and add 2-3 tbsp hot water. Stir to combine. Sift the matcha mixture into two-third of the batter. Stir until well combined.

Step 12

Pour the matcha batter onto the chilled crust. Carefully spread it around into one even layer. Use a spatula to smooth the top.

Step 13

Freeze for 10-15 minutes to set the cheesecake.

Step 14

Pour the remaining one-third batter over the cooled matcha cheesecake. Carefully spread it around into one even layer. Set aside.

Step 15

In a small bowl, sift in 2 tsp matcha powder and add 1 tbsp hot water. Stir to combine. Sift in the matcha mixture into the remaining 2-3 tbsp batter. Mix until well combined.

Step 16

Spoon dollops of the matcha batter randomly on top of the cheesecake. Use a toothpick or knife to make the swirl pattern.

Step 17

Cover tightly and transfer back to the refrigerator to chill for at least 4 hours or overnight.

Step 18

Remove the cheesecake from the pan and carefully peel off the acetate sheet. Smooth the edge with an offset spatula if necessary. Serve and enjoy!