Preheat oven to 325°F (160°C).
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until fully combined, then press into the bottom of a 9-inch springform pan. Bake for 8 minutes, then cool completely.
Sprinkle gelatin over cold water in a small bowl. Let sit for 5 minutes.
In a saucepan, heat milk until just warm. Stir in bloomed gelatin until completely dissolved. Remove from heat and cool slightly.
In a large bowl, beat cream cheese and sugar until very smooth. Mix in vanilla and matcha powder until fully blended.
Slowly add the gelatin-milk mixture into the cream cheese mixture while beating.
In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold whipped cream into the matcha cream cheese mixture.
Pour mousse filling over cooled crust and smooth the top. Refrigerate at least 6 hours or overnight until fully set.
Decoration Tips:
Whip the remaining 1 cup of heavy cream with powdered sugar until stiff peaks form.
Pipe dollops in a ring around the cheesecake using a star tip for a clean, elevated look like in the image.
Lightly dust cinnamon or matcha powder over a few of the piped dollops to add contrast and texture.
For extra precision, chill the whipped cream before piping to keep the swirls firm and defined.
Serve the cake on a flat white plate to highlight the natural green tone and clean lines of the mousse.
Happy Baking
