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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® 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 spring form 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.