Food stylist and photographer extraordinaire Andrea Flanagan shares yet another visually impeccable and completely palatable dish with us today – we’ve already salivated over her Bloody Mary Oysters – so if you have a sweet tooth that needs satisfying, look no further. This coconut cheesecake is topped with physalis. We figure that’s one of your five a day?
For the Crust
5 tablespoons unsalted butter, melted, plus room-temperature butter for pan
12 graham crackers (3-by-5 inch)
1/4 cup sugar
1/4 teaspoon coarse salt
1 & 1/2 lbs cream cheese (3 8-ounce packages), softened
3/4 to 1 cup swerve sweetener
1/2 tsp vanilla extract
3 large eggs, room temperature
2/3 cup full fat coconut milk (canned)
Take a bowl and combine the graham crackers, sugar and shredded coconut. Melt the 5 tablespoons of butter and mix all together until well crushed and blended. Pour the graham mixture into the springform pan, and using your hands, press firmly into the pan and up the sides.
Put the cream cheese, sugar and vanilla extract, swerve sweetener, coconut milk, and 3 eggs in a large bowl and beat until smooth. The mixture should not completely stuck together but slightly loose. With the biscuit base start dropping spoonful’s of the mixture into its center. Then smooth it out to the edges lightly and gently. Place cling film over the top surface and place in the fridge to cool for at least 3 to 5 hours until it is set firm.
Once firm remove from fridge and decorate with physalis. Pull the leaves open to show the pretty orange fruit inside.