Loquat, white chocolate and pistachio cheesecake

Preparation time: 35 min (plus cooling down time)

Blend the almond flour and pistachios into the food processor and pulse until you have fine crumbs. Add the dates, coconut oil, cardamom and salt and mix well until you get a sticky mixture. Spoon into a flan tin (20cm), then press over the base and sides and chill while you make the filling.

Remove the stone, peel and chop the loquats into small chunks. Place the gelatine in a bowl with cold water, then leave to soften for 10 mins. Cut the chocolate into smaller pieces and put in a bowl with 100ml of double cream. Stand over a pan of simmering water, then leave until melted, stirring occasionally. 

Remove the gelatine from the water, then stir into chocolate mix. Take off the heat and stir until dissolved. Beat the soft cheese and sugar together. Whisk remaining cream and then fold into the cheese. Fold in the chocolate, followed by the chopped loquats. Pour into the tin and chill for a few hours or overnight.


- 180g almond flour

- 120g pistachios

- 2 dates

- 1.5 Tbsp coconut oil

- 0.5 tsp cardamom

- pinch of salt

- 4 loquats

- 2 sheets leaf gelatine

- 300g white chocolate

- 300ml pot double cream

- 250g pack light soft cheese

- 85g caster sugar


- Decorate with a layer of homemade loquat jam!