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

1. Cake: Preheat oven to 325°F (160°C) 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 spongeform 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.

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.