SPLENDA® Low Calorie Sweetener | Recipes | Tropical Souffle Cheesecake

Tropical Souffle Cheesecake

This cheesecake has a soft mousse like texture that is really creamy, with a delicious subtle mango and passion fruit flavour.

Serves:		10
Preparation time:		20 minutes
Cooking time:		2 hours


Ingredients:

75g (2¾oz)		butter
175g (6oz)		digestive biscuits, crushed
2		large ripe mangos, peeled and roughly chopped
6 tbsp		SPLENDA® Granulated
300g (10½oz)		full fat soft cheese
150g (5½oz)		crème fraiche
3		passion fruit, halved and sieved
2		eggs, separated
1 x 11g		sachet gelatine
25g (1oz)		dessicated coconut, toasted (see tip)

Method:
1	1Lightly grease a 22cm (8½in) spring form tin and line the base with baking parchment.
2	Melt the butter, add the crushed biscuits and stir to combine. Press into the base of the tin. Chill until required.
3	Place the mangos in a food processor and blend until smooth. Add the SPLENDA® Granulated, soft cheese, crème fraiche, passion fruit and egg yolks and blend again until smooth.
4	Sprinkle the gelatine over 4tbsp hot water and leave for 2 minutes then stir to dissolve. If it does not fully dissolve, warm over a pan of simmering water. With the food processor running add the gelatine and whiz for 30 seconds until well combined. Pour into a large bowl.
5	In a clean bowl whisk the egg whites until stiff peaks form. Carefully fold into the mango mixture a little a time. Spoon onto the base. Chill for at least 3 hours or until set.
6	Decorate with toasted coconut before serving.

Tip

Toast coconut under a medium preheated grill for 1-2 minutes until golden – watch it carefully as it burns easily. Make the cheesecake the night before and decorate at the last minute. If you prefer, omit the coconut and decorate the top with slices of kiwi. (kiwi not included in nutrition information)

Nutrition Information
(typical values)

Per serving/slice: Energy 1705kJ / 410kcal, Carbohydrate 31g, Fat 28g.

Per 100g: Energy 773kJ / 186kcal, Carbohydrate 14g, Fat 13g.




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