First, make the base of the cheesecake. Place the shortbread cookies into a food processor and pulse until they resemble a fine crumb. Add the matcha powder and mix well. Then add the melted butter and pulse a couple times until fully combined.

Press the crust into the bottom of a 9-inch spring form pan. Place this in the fridge while you make the filling.

Place the cream cheese in a bowl and with an electric mixer until smooth. Add the sugar and combine. Then add the whipping cream, vanilla extract and peach jam and mix until smooth.

Mix together the gelatin and water in a small bowl and microwave for 30 seconds. Add the gelatin to the filling, and mix together with an electric mixer until fully combined.

Divide the filling evenly into 3 bowls. Leave one bowl white. Dye a remaining bowl a very pale pink and the other bowl a deeper shade of pink.

Pour the dark pink filling into the cake pan and smooth the surface. Return to the fridge to chill until set, about 30 minutes. Gently pour the pale pink filling on top and smooth the surface. Chill again for 30 minutes. Pour the white filling on top, smooth the surface and chill the cheesecake for about 3 hours, until it has completely set.

Thinly slice the peach halves in 2mm-thick slices. You should get about 15 slices from each peach half.

Arrange the slices on the surface of the cake to make a rose pattern. Start from the outside of the cake and work inwards, slightly overlapping each peach slice to look like petals.

To make the jelly topping, pour the peach syrup into a small pot over medium heat. In a small bowl, combine the gelatin and 1/2 cup water, and mix together. Microwave for 30 seconds or until warm. Add to the pot, and mix well. Allow the mixture to cool for about 1-2 minutes. Add a very tiny drop of pink food coloring to give the jelly a pale pink color.

Gently pour the jelly onto the top of the cheesecake. Return the cheesecake to the fridge and chill until the jelly has set (approx 1 ½ hours).

Carefully remove the cake from the spring form pan by running a sharp knife around the edges of the cake, then release the sides of the pan and carefully slide off the cake. This is to ensure that the jelly topping stays intact and doesn’t tear. Enjoy!