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Adrian Leon’s Torta de Queso with Tropical Fruit

An intriguing cheesecake made with three kinds of cheese and topped with a tropical fruit salsa.

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  • Serves: 4
  • Prep Time: 25 Minutes
  • Cook Time: 55 Minutes
  • Total Time: 2 Hours 20 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 4

Serving Size: 1 slice (1/4 of cake), 1/4 cup fruit salsa

Amount Per Serving
 
Calories:
350 
Calories from Fat:
220 
Total Fat:
24g 
Saturated Fat:
14g 
Cholesterol:
120mg 
Sodium:
240mg 
Total Carbs:
25g 
Dietary Fiber:
1g 
Sugars:
21g 
Protein:
10g 

DIRECTIONS

  1. Cake: Pre-heat oven to 325 degrees and butter 6 inch diameter spring form pan.

  2. 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.

  3. Place the cheesecake in a roasting pan. Add enough hot water to roasting pan to come to 1 inch up the sides of the spring form pan.

  4. 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.

  5. Remove from water bath and refrigerate uncovered until cold (6 hours).

  6. Topping: Mix all the fruit and the 2 tablespoons of SPLENDA® Granulated Sweetener and let it rest for about 5 minutes.

  7. Cut cooled cheese-cake and cover top with fruit salsa. Garnish with mint.

NOTE

Serving Size: 1/4 recipe

INGREDIENTS

  • 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 spring Garnish Fresh mint

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