Loquat Cheesecake is my current favorite cheesecake. You could say I’ve been a little “Loquat Crazy” lately. 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!
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. ?
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…
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!
- 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.
- 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.
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.
- Cream softened butter, then mix in sugar until blended
. Addflour, 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.
- 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, set aside.
- Place jam and orange juice in a small saucepan and heat on low, while mixing.
- Use an immersion blender to blend the jam until smooth. Remove from heat.
- 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.
- 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.
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Decadent Loquat Cheesecake with an orange-shortbread crust.
- 1/2 cup Butter softened
- 1/3 cup white sugar
- 1 cup flour
- 1 tsp. orange zest
- 1/4 tsp. cardamom
- 3 8 oz cream cheese (softened)
- 1 cup sugar
- 1 T. orange zest
- 3 large eggs
- 3 T. orange juice
- 1 tsp. vanilla
- 3/4 cup loquat jam
- 3 T orange juice
Preheat oven to 350-degrees F.
Using an electric mixer, 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.
Meanwhile, clean mixing bowl, then add softened cream cheese. Mix until creamy.
Add sugar, orange zest, and mix to incorporate.
Mix in orange juice and vanilla.
Mix in one egg at a time, scraping down the sides of the bowl and mixing paddle, as needed.
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.
Place jam and orange juice in a small saucepan and heat over a low flame, as you mix.
Using an immersion blender, blend the jam until smooth. Remove from heat.
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).
Fill a pie tin with some water and place on the bottom shelf of the oven to create steam while the cheesecake cooks.
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.
Remove cheesecake from the oven and leave on the counter (uncovered) until completely cool.
Top with the remaining loquat jam. Chill in the refrigerator for approximately 5 hours or overnight before serving.