The best of both worlds collide in this luscious Japanese yuzu liqueur laced cheesecake! Cool Whip, cream cheese, tofu and yuzu liqueur go for a twirl in the food processor with a few more ingredients. Then poured into a Pocky crust.
4 packages (2.47 oz/70g each) Japanese chocolate covered biscuit Pocky sticks
5 T butter, melted
½ cup cream cheese, softened
½ cup soft tofu
¼ cup sugar + 2T
5 T custard powder
3 T yuzu liqueur (or yuzu juice)
1 (8 oz) tub of whipped topping (I used Cool Whip)
½ cup powdered sugar
2 T yuzu liqueur (or yuzu juice)
Drops of yellow food coloring
Blend the biscuits and butter in a food processor for one minute.
Press into a springform tart pan.
Freeze while preparing the filling.
In a clean food processor, combine the cream cheese, tofu, sugar, custard powder, yuzu liqueur (or juice) until smooth.
Stir in the whipped topping.
Pour into the prepared crust.
Whisk together the powdered sugar, yuzu liqueur and a few drops of yellow food coloring.
Drizzle atop the cheesecake.
Refrigerate overnight…Then, enjoy a luscious slice of yuzu liqueur cheesecake!