Move Over Limoncello Japanese Yuzu Cheesecake

Yuzu is the elixir sought after by Japanese cuisine maestros. Like lemon, the Japanese citrus, brightens any savory or sweet. Just in case you’ve not been introduced, yuzu is the citrus cousin of lemon and lime. Yuzu produces a bigger pucker. Containers of yuzu juice line the pantries of home cooks to gourmet chefs in Japan. Yuzu liqueur is pretty spectacular, too. Think Limoncello. Just better. To quote the husband: “It’s just like spiked lemonade!”

Yuzu liqueur combined with cream cheese, tofu, custard powder and Cool Whip, a smooth dance of sweet and tart ensues. When poured on top of a Japanese Pocky crust, a cheesecake dessert diva is born.

In all transparency, my husband and I are not huge drinkers. But we like Japanese yuzu liqueur. Especially in cheesecake.  When I discover deliciousness, I’m happy to share. So, please see below for my recipe for Move Over Limoncello Japanese Yuzu Cheesecake.

Poured into a chocolate Pocky crust is a luscious, light cheesecake filling with a Japanese yuzu citrus pucker. (Of course, yuzu juice can be substituted for liqueur to make the cheesecake kid-friendly.) This international harmony of ingredients is inspired by a contest sponsored by The Daily Meal and VOSS artesian water. The first place winner gets to go to the CIA! Yes, intelligence is gathered on how to bake and cook better at the Culinary Institute of America.

Have you ever used Japanese yuzu juice or liqueur? Love to hear! Or do you want to #beTHEchef who wins the contest? Click here.

Move Over Limoncello Japanese Yuzu Cheesecake

japanese yuzu cheesecake slice recipe

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!

Wishing you the smiles that accompany desserts like Move Over Limoncello Japanese Yuzu Cheesecake!

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.



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