I've recently been in the kitchen creating various Loquat Recipes. Of all the recipes I created, this Loquat Cheesecake is definitely my favorite! Creamy, dense, and fruity, this Loquat Cheesecake has loquat preserves swirled into the batter and an irresistible loquat glaze on top. Do I have your attention?
Bursting with the flavors of oranges and loquats, my Loquat Cheesecake is the perfect Summer-time dessert!
When I first got my hands on some loquats this year, I searched online for Loquat Recipes. At first, it appeared that there was not a big demand for loquat recipes.
Feeling determined, and perhaps defiant, I went ahead and created my loquat Jam recipe anyways. To my surprise, the recipe is proving quite popular, and is quickly making its way to the top of my most popular blog posts list!
So with that in mind, I've decided to create some other loquat recipes, including one of the most delicious cheesecakes I've ever made, Loquat Cheesecake!
Why This Recipe Works
Although most of the loquat recipes I created were amazing, they can't compare with the main focus of this post, my Loquat Cheesecake recipe!
I incorporated some of my favorite flavors into the cheesecake, including vanilla, orange juice, and orange zest. I also put together an irresistible shortbread crust.
Yes, even my daughter, who is notorious for leaving the crust on her plate, gobbled it up. Nena was actually the one who suggested a shortbread crust, not bad for a girl who hates to cook.
I based the crust off of my Cardamom Shortbread cookies recipe. After all, by now everyone should be painfully aware of my undying love of cardamom.
How to Make Loquat Cheesecake
1. Cream softened butter, then mix in sugar until blended
2. Press shortbread dough into a 9" springform pan. Bake for 15 minutes, or until golden around the edges.
1. Using a mixer, mix softened cream cheese until creamy. Add sugar, orange zest, and mix to incorporate.
2. Add orange juice and vanilla, mix until combined. Mix in one egg at a time, scraping down the sides as needed.
3. Pour the cheesecake filling over the baked shortbread crust. Gently tap on the counter a few times to settle the filling and bring the air bubbles to the surface.
1. Place jam and orange juice in a small saucepan and heat on low, while mixing.
2. Use an immersion blender to blend the loquat jam until smooth. Remove from heat.
3. Spoon some of the glaze over the cheesecake into two large circles.
4. Using a chopstick, swirl the glaze into the cheesecake, pulling from one side, then the other. The majority of the loquat glaze will be added on top of the baked cheesecake.
Baking the Cheesecake
5. Fill a pie tin with some water and place it on the bottom shelf of the oven to create steam while the cheesecake bakes. Place cheesecake on the middle rack and bake at 350-degrees F. for approximately one hour, or until set.
6. Remove cheesecake from the oven and leave it on the counter (uncovered) until cool.
7. Top the cheesecake with the remaining loquat glaze. Chill in the refrigerator for approximately 5 hours before serving.
Using Loquats in Recipes
It's early May and the loquat crop in San Diego is exploding this year. Most likely it's due to the unusual amount of rain we've had.
So when my friend, Diane, recently invited me to her lovely home to pick loquats from her two loaded trees, I guess I went a little overboard. 😬
More Loquat Recipes!
Loquats take a little work to prep for recipes, leaving your fingers and nails stained for days. However, the results are totally worth it. I must have eaten twenty loquats while I went through the tedious process of removing the seeds.
Below you'll find some of the loquat recipes I've come up with so far.
Loquat Margaritas are sweet, tangy, and a perfect way to welcome summer! What makes this recipe perfect is that frozen loquats can be enjoyed throughout the year by using them to make tasty Loquat Margaritas!
Did you know that loquats are a great addition to salads? It's true! Similar to salads that have strawberries, or other fruit incorporated into them, quartered loquats can be added to a spring salad mix or baby spinach.
Next, add other salad favorites: blue cheese or feta, red onions, candied nuts, and Craisins.
The grilled chicken breast would also be a great addition. Finish off the salad with a drizzle of my Citrus Salad Dressing.
No, I haven't lost my mind. And yes, you can add loquats to your pizza, it's delicious! I actually used my Gourmet Pizza recipe and topped it with a few quartered loquats.
My friend, Cindy, who was over for lunch, and I were both quite pleased with the results. I'm pretty sure you will too!
Loquat Salsa is a pleasant change from the usual tomato-based salsas. Inspired by mango salsa, loquat salsa not only goes great with chips, but would also be great over grilled Jerk Chicken, a chicken quesadilla, or with fish tacos.
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- ½ cup Butter softened
- ⅓ cup white sugar
- 1 cup flour
- 1 teaspoon orange zest
- ¼ teaspoon cardamom
- 3 8 oz cream cheese (softened)
- 1 cup sugar
- 1 tablespoon orange zest
- 3 large eggs
- 3 tablespoon orange juice
- 1 teaspoon vanilla
- ¾ cup loquat jam
- 3 tablespoon orange juice
- Preheat oven to 350-degrees F.
- Cream softened butter, then mix in sugar until blended. Add flour, orange zest, and cardamom, mix until crumbly.
- Press shortbread dough into a 9" springform pan. Bake for 15 minutes, or until golden around the edges.
- Using a mixer, mix softened cream cheese until creamy. Add sugar, orange zest, and mix to incorporate.
- Add orange juice and vanilla, mix until combined. Mix in one egg at a time, scraping down the sides as needed.
- Pour the cheesecake filling over the baked shortbread crust. Gently tap on the counter a few times to settle the filling and bring the air bubbles to the surface.
- Place jam and orange juice in a small saucepan and heat on low, while mixing.
- Use an immersion blender to blend the loquat jam until smooth. Remove from heat.
- Spoon some of the glaze over the cheesecake into two large circles.
- Using a chopstick, swirl the glaze into the cheesecake, pulling from one side, then the other. The majority of the loquat glaze will be added on top of the baked cheesecake.
- Fill a pie tin with some water and place it on the bottom shelf of the oven to create steam while the cheesecake bakes. Place cheesecake on the middle rack and bake at 350-degrees F. for approximately one hour, or until set.
- Remove cheesecake from the oven and leave it on the counter (uncovered) until cool.
- Top the cheesecake with the remaining loquat glaze. Chill in the refrigerator for approximately 5 hours before serving.
S Flavel says
I gotta preface by saying I am a painfully novice baker. When I told my folks I was going to make a cheesecake, my dad was enthused (it's his favorite) but mom raised her brows "oh dear", LOL. I've lost count of how many jars of loquat jam I have in the pantry now, so how hard could it be to nix one of them via cheesecake? Apparently not hard at all. Either I'm lucky or this is a very forgiving recipe!
My oven is a 60's electric. I had no clue what a springform pan was, so I used a pie tin. It's like when you put something together and have extra parts... I ended up with a great cheesecake and two mini cheesecakes. And they were all delicious! I ordered the correct pan and did it right the second time. What a treat with coffee in the morning!
Notes: use good cream cheese, and I'm lucky to have fresh eggs from my chickens.
Hilda Sterner says
I LOVE your detailed comments and so glad you showed your mom what a great baker you are. 😉 I hope your dad enjoyed the cheesecake too. 🙂
Dean Toews says
on our farm near Dinuba ca
we had a huge loquat tree. we'd go out every morning and pick up the fruit
we made mostly jam, but also every meal included some loquat
Hilda Sterner says
That sounds wonderful! I wish I could grow them here in Montana. I guess I'll have to visit my friend who has a loquat tree in San Diego once a year. 😬
Kristin Bitler says
I'm rating on the recipe despite not having made it. Didn't want to adversely affect your ratings.
I've been looking for recipes with loquats and came across your website and I, too, am a great lover of cardamom (keep regular and black, seed and ground on hand). So, I'm signing up to your website and I look forward to cooking your recipes!
Welcome aboard! I hope you enjoy the recipes as much as my other subscribers do. I manage to sneak cardamom in many of my recipes, so I hope that makes you happy. 🙂
Does this recipe mean 3 x 8oz packages of cream cheese? I am just unsure of the amounts here.
Hi Michell, Yes, three 8 oz cream cheese.
Cindi Atkinson says
Honestly this is the best cheesecake I have ever had! I will have to try the Kahlua one next. Thanks Hilda.
Thanks, Cindi! I'm glad you liked it. Wait until you try my limoncello cheesecake, also fantastic! ?
Renee Burch says
AMAZING! I often try skipping dessert but there was no skipping this! Delicious.
Thanks, Renee! I'm glad you didn't force me to eat the whole thing myself! ?
Hayley Townley says
Seriously, best cheesecake EVER. This one is a crowd pleaser and everybody around the table declared it five stars. So excited this uses loquat jam so I can make it year round (and not just the two months my loquats are ripe!) The only thing I changed was to make a GF crust because half my household is gluten free. I’m excited to wake up tomorrow because I’m totally having this for breakfast.
Thank you soooo much for coming back and reviewing the recipe! It's one of my favorites too, although the Kahlua Coffee Cheesecake might be slightly ahead.😉