Tang Yokan Gingerbread Cheesecake Cake With Cheesecake Frosting And Poppyseeds

 

Quick, Easy and Differently delicious

 

 

 Tang Yokan Gingerbread Cheesecake Cake With Cheesecake Frosting And Poppyseeds

 

First make the Gingerbread

 Buy a boxed gingerbread and bake it thinly in 3 round cake tins, let cool

Then make the Tang Yokan

2 cups unseasoned pumpkin

1 t agar-agar powder
1/2 cup TANG drink mix

1 cup water

1/4 t salt

 

In a pot, mix together the Agar, Tang and Salt, then add the water and boil to dissolve.

Quickly whisk in the pumpkin and pour into the mold and refrigerate.

 

Then the cheesecake

 

Buy a Philly no bake cheesecake and put it in a round cake pan with parchment at bottom to refrigerate and set.

 

 Lets put it together

One Gingerbread

The Yokan

another Gingerbread

The Cheesecake

Another Gingerbread

 

 Frost completely with canned cream cheese frosting, sprinkle with poppy seeds and orange slices.

Serve