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Crust Directions
1. PREHEAT oven to 325° F.
2. COMBINE graham cracker crumbs, SPLENDA® Sugar Blend for Baking and butter, mixing well. Firmly press crumb mixture
in bottom and 1-inch up the side of a 9-inch spring form pan. Bake for 12 minutes. Cool on a wire rack.
Filling Directions
1. COMBINE mango and 2 tablespoons of SPLENDA® Sugar Blend for Baking in a blender or food processor; process until
smooth. Set aside.
2. BEAT cream cheese at medium speed with an electric mixer until smooth. Gradually add SPLENDA® Sugar Blend for Baking and
almond extract. Add eggs, one at a time, beating just until blended after each addition (do not over beat). Add mango purée
and beat just until blended. Pour mixture into prepared crust.
3. BAKE for 1 hour and 20 minutes or until center is almost set. Remove from oven and cool on a wire rack. Cover and chill
8 hours. Gently run a knife around edge of cheesecake and release sides of pan. Garnish with mango, kiwi and strawberry slices.
Note: To ripen mangoes, place them in a paper bag at room temperature. Once ripened, mangoes can be stored in
a plastic bag and placed in the refrigerator for several days.
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