Spanish Recipes

Try this lovely Nispero Cheesecake Recipe.

Also known as Medlar fruit or Japanese loquat Nisperos are a yellow/orangy coloured fruit growing on trees that have vibrant and fragrant white flowers. While the skin can be eaten the best bit is inside, the flesh. The fruit contains large seeds that are toxic and must not be eaten.

The fruit has a sweet and sour taste, described as being a mixture of citrus, peach, and mango. It is most sweet when fully ripe.

Nisperos are in season in Spain during the months of April, May, and June 

INGREDIENTS

0.50 kg of nisperos

180 grams of sugar 

juice of half a lemon

200 ml of water

half a cinnamon stick

Nispero jam (homemade)

4 hydrated gelatin sheets

150 grams of cookies or digestive biscuits

110 grams of butter

3 tablespoons of loquat jam

150 grams of cream cheese

200 ml whipping cream

3 tablespoons of sugar

3 hydrated gelatin sheets (follow packet instructions)

20 ml of milk

Nispero Cheesecake Recipe

METHOD

Make the jam: we cut the Nisperos and put them in a bowl along with the measure of water, sugar, the lemon juice and the cinnamon stick. 

Bring to the boil over a medium heat for 35-40 minutes until the fruit is tender and caramelized, remove from the heat, allow to cool, remove the cinnamon stick and mix well.

The base: crush the biscuits and melt the butter in the microwave, mix it with the crushed cookies and add a couple of tablespoons of the nispero jam so that the base also has flavour.

Place this mixture in a suitable loose based cake tin covering the entire base and place it in the refrigerator to cool.

Meanwhile in a saucepan add the cream cheese, milk and sugar and mix well,  put it over a  medium heat and just before it starts to boil, drain the gelatin sheets (4) and add them to the mixture until they dissolve.

Remove from the heat, allow the mixture to cool and add the semi-whipped cream without beating it, just stir.

Add this onto the cold base and leave it in the refrigerator for 2-3 hours.

To finishe, heat the jam in a small saucepan, add the remaining 2 well drained gelatin sheets, mix until they dissolve, spoon over the top of the cheese cake and place back in the fridge for a couple more hours. 

Serve and enjoy.

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