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.
Crust:
4 packages (2.47 oz/70g each) Japanese chocolate covered biscuit Pocky sticks
5 T butter, melted
Filling:
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)
Glaze:
½ cup powdered sugar
2 T yuzu liqueur (or yuzu juice)
Drops of yellow food coloring
Crust:
Blend the biscuits and butter in a food processor for one minute.
Press into a springform tart pan.
Freeze while preparing the filling.
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.
Glaze:
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!