- 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
- Garnish Fresh mint
- Cake: Pre-heat oven to 325 degrees 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(R) 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 spongiform 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(R) Granulated Sweetener and let it rest for about 5 minutes.
- Cut cooled cheese-cake and cover top with fruit salsa. Garnish with mint.