Loquat Cheesecake. A fresh and delicious dessert, perfect to serve as a dessert at the end of a meal.
The loquat cheesecake is very easy to prepare. I used the loquats from my dad’s tree. They may not be pretty to look at since they are untreated, but they are very tasty.
Of course, if you don’t have them, you can use other fruits of your choice.
But let’s see right away how to prepare the loquat cheesecake.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 6/8 people
- Cooking methods: No bake
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 7 oz cookies
- 3.5 oz butter
- 3 eggs
- 17.5 oz ricotta
- 3.5 oz chocolate chips
- 7 loquats
- to taste sugar
- 1.75 oz plain yogurt
- to taste Nutella®
- to taste chocolate chips
Tools
- 1 Bowl
- 1 Mixer
- 1 Mold
- 1 Parchment paper
- 1 Spatula
- 1 Spoon
How to prepare the Loquat Cheesecake
In a bowl, place the crumbled cookies and melted butter. Mix with a spatula.
Pour everything into a 9 1/2-inch springform pan previously lined with parchment paper. Compact everything well with the back of a spoon.
In a bowl, place the eggs and sugar. Mix with the electric mixer. (The amount of sugar is up to you. Keep in mind that loquats are very sweet. I added two tablespoons.)
Add the ricotta and yogurt. Mix with the electric mixer.
Add the loquats in pieces after peeling and removing pits and skin. Add the chocolate chips as well. Mix with a spatula.
Pour the cream obtained over the cookie base. Level it and bake in a preheated static oven at 356 degrees Fahrenheit. Let it bake for about 40 minutes. Please check the cooking times based on your oven.
Remove from the oven and let it cool before taking the cheesecake out of the mold.
Let the cheesecake rest in the refrigerator for about 3 hours before consuming it. I recommend preparing it the day before for the next day.
Before serving, decorate the cheesecake. I spread a thin layer of Nutella on the surface, then added chocolate shavings.
Help yourself.
