Loquat Cheesecake and Other Loquat Recipes

Loquat Cheesecake and Other Loquat Recipes

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Lately, I’ve been a little “Loquat Crazy.” You might have noticed this if you follow me on Social Media. This should explain why I’m sharing my second loquat recipe in just under two weeks. 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!

slice of cheesecake being served
Bursting with the flavors of oranges and loquats, my Loquat Cheesecake is the perfect Summer-time dessert.

Loquat 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. This has resulted in being blessed with a bunch of loquats for a change! I got some by trading with others for jam and fig bread. But the majority of my loquats were given to me by my friend, Diane. Diane recently invited me to her lovely home to pick loquats from her two loaded trees. As you can clearly see from the pictures below, I went a little crazy. ?

loquat tree loaded with loquats
To learn about growing your own loquats, check out this informative website.
a large bag full of loquats
The bag was so heavy, I could barely carry it to my car. I have no shame when it comes to fruit!

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. I guess prepping loquats has its benefits. Now, let’s check out some of the loquat recipes I came up with…

Loquat Jam

As already mentioned, the first thing I made with the loquats was loquat jam. I actually made a few batches, the first with cardamom and the second with vanilla. Both were delicious!

Loquat Salad

  • 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. Grilled chicken breast would also be a great addition. Finish off the salad with a drizzle of my Citrus Salad Dressing.

Loquat Pizza

  • 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!
gourmet pizza with loquats

Loquat Salsa

  • 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.
loquat salsa in a blue bowl, with tortilla chips around it

Loquat Cheesecake Recipe

Although all the loquat recipes mentioned above 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 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.

Cheesecake Directions

The Crust

  1. Cream softened butter, then mix in sugar until blended.
  2. Add flour, orange zest, and cardamom, mix until crumbly.
  3. Press shortbread dough into a 9″ springform pan. Bake for 15 minutes, or until golden around the edges.
shortbread crust dough in springform pan
shortbread crust baked in spring form pan

The Cheesecake

  1. Mix softened cream cheese until creamy.
  2. Add sugar, orange zest, and mix to incorporate.
  3. Add orange juice and vanilla, mix until combined.
  4. Mix in one egg at a time, scraping down the sides as needed.
  5. Pour the cheesecake filling over the baked shortbread crust.
  6. Gently tap on the counter a few times to settle the filling, set aside.
loquat cheesecake mix in a mixer
cream cheese and eggs in a mixer
unbaked cheesecake in a round pan

The Glaze

  1. Place jam and orange juice in a small saucepan and heat on low, while mixing. 
  2. Use an immersion blender to blend the jam until smooth. Remove from heat.
  3. Spoon some jam over the cheesecake into two large circles. Using a chopstick, swirl the jam into the cheesecake, pulling from one side, then the other. The majority of the jam will be used as a glaze to finish off the cheesecake.
loquat jam in a pan
loquat glaze for cheesecake
cheesecake in a pan with loquat jam swirled on top
cheesecake with jam being swirled into it
cheesecake swirled with loquat jam

Finishing Touches

  • Fill a pie tin with some water and place 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 on the counter (uncovered) until cool. 
  • Top with the remaining loquat jam. Chill in the refrigerator for approximately 5 hours before serving.
loquat cheesecake in the oven
loquat cheesecake with a slice being served

If you love cheesecake, be sure to check out my Kahlua Coffee Cheesecake recipe!

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loquat cheesecake and loquat fruit in a bowl
5 from 4 votes
loquat cheesecake on cake stand with slice being served
Loquat Cheesecake
Prep Time
30 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
 

Decadent Loquat Cheesecake with an orange-shortbread crust.

Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 471 kcal
Author: Hilda Sterner
Ingredients
Shortbread Crust
  • 1/2 cup Butter softened
  • 1/3 cup white sugar
  • 1 cup flour
  • 1 tsp. orange zest
  • 1/4 tsp. cardamom
Cheesecake
  • 3 8 oz cream cheese (softened)
  • 1 cup sugar
  • 1 T. orange zest
  • 3 large eggs
  • 3 T. orange juice
  • 1 tsp. vanilla
Lemon Glaze
  • 3/4 cup loquat jam
  • 3 T orange juice
Instructions
  1. Preheat oven to 350-degrees F.

Shortbread Crust
  1. Using an electric mixer, cream softened butter, then mix in sugar until blended.

  2. Add flour, orange zest, and cardamom, mix until crumbly.

  3. Press shortbread dough into a 9″ springform pan. Bake for 15 minutes, or until golden around the edges.

Cheesecake
  1. Meanwhile, clean mixing bowl, then add softened cream cheese. Mix until creamy.

  2. Add sugar, orange zest, and mix to incorporate.

  3. Mix in orange juice and vanilla.

  4. Mix in one egg at a time, scraping down the sides of the bowl and mixing paddle, as needed.

  5. After 15 minutes have elapsed, remove shortbread crust from the oven. Pour the cheesecake filling into the pan. Gently tap on the counter a few times to settle the filling.

Glaze
  1. Place jam and orange juice in a small saucepan and heat over a low flame, as you mix. 

  2. Using an immersion blender, blend the jam until smooth. Remove from heat.

  3. Spoon some jam over the cheesecake into two large circles. Using a chopstick, swirl the jam into the cheesecake, pulling from one side, then the other (see pictures).

  4. Fill a pie tin with some water and place on the bottom shelf of the oven to create steam while the cheesecake cooks.

  5. Place cheesecake on the middle rack and bake at 350-degrees F. for approximately one hour, or until the cake has fully risen, and there is no indent in the center of the cheesecake. Sometimes it’s necessary to turn off the heat and leave the cheesecake in the oven so that the center is cooked. This could take up to one hour and 15 minutes.

  6. Remove cheesecake from the oven and leave on the counter (uncovered) until completely cool. 

  7. Top with the remaining loquat jam. Chill in the refrigerator for approximately 5 hours or overnight before serving.

Nutrition Facts
Loquat Cheesecake
Amount Per Serving (1 slice)
Calories 471 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 17g 85%
Total Carbohydrates 47g 16%
Dietary Fiber 1g 4%
Sugars 38g
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.

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