A crustless white chocolate cheesecake.

White Chocolate Cheesecake

4 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs
5 ounces white chocolate, melted
1 tablespoon lemon juice
1/2 teaspoon finely grated lemon peel
1/2 teaspoon vanilla extract

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line it with foil; set aside.
2. With an electric mixer, blend cream cheese on medium speed until smooth. Scrape sides and bottom of the bowl well. Add sugar and blend. Add eggs one at a time, mixing well after each addition.
3. With the motor running, drizzle in chocolate. Scrape sides and bottom again and mix well. Add lemon juice, lemon peel and vanilla; mix again. Scrape sides and bottom and blend again.
4. Pour batter into prepared pan and bake about 1 hour or until tester inserted in center comes out clean. Set aside for 10 to 15 minutes before refrigerating. Refrigerate at least 4 hours before serving.

Makes 9 servings.