An intriguing cheesecake is made with four
kinds of cheese and topped with a tropical fruit salsa.
Adrian Leon's Torta
de Queso with Tropical Fruit
- 1 tablespoon butter
2 1/2 ounces soft goat cheese
4 ounces light cream cheese
3 ounces mascarpone cheese
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 large egg
1 teaspoon vanilla extract
- 1/2 cup cubed pineapple, cut into 1/3-inch
pieces
1/2 cup cubed mangoes, cut into 1/3-inch pieces
1 passion fruit, fruit scooped out
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 sprig Garnish Fresh mint
- Cake: Preheat oven to 325°F (160°C)
and butter 6 inch diameter spring form pan.
- Beat the goat cheese and cream cheese
using an electric mixer in large bowl until fluffy. Gradually
beat in SPLENDA® Granulated Sweetener. Add vanilla. Beat
in eggs, one at a time. Mix in mascarpone cheese and transfer
filling to the spring form pan.
- Place the cheesecake in a roasting pan.
Add enough hot water to roasting pan to come to 1 inch up the
sides of the spongeform pan.
- Bake the cake until top is dry-looking
and slightly puffed. Turn off the oven and let cake cool in closed
oven for 1 hour.
- Remove from water bath and refrigerate
uncovered until cold (6 hours).
- Topping: Mix all the fruit and the 2 tablespoons
of SPLENDA® Granulated Sweetener and let it rest for about
5 minutes.
- Cut cooled cheese-cake and cover top with
fruit salsa. Garnish with mint.
Makes 4 servings. Serving Size: 1 slice
(1/4 of cake), 1/4 cup fruit salsa
Preparation Time: 25 Minutes
Total Time: 2 Hours 20 Minutes
Nutrition Info Per Serving (1/4 of recipe):
Calories 350 | Calories from Fat 220 | Fat 24g (sat 14g) | Cholesterol
120mg | Sodium 240mg | Carbohydrates 25g | Fiber 1g | Sugars
21g | Protein 10g
Recipe courtesy of Splenda, Inc. Splenda®
is a no-calorie sweetener made from sugar that is suitable for
diabetics. For more information regarding this product, please
call 1-800-777-5363 or visit their website at www.splenda.com.
