4 (8 oz.) pkg. cream cheese
4 whole eggs
1 can sweetened condensed milk
5 oz. good white chocolate, melted
1 tsp. vanilla
1 pinch salt
1 tsp. lemon juice
zest of 1/2 lemon

This cheesecake does not need a crust to bake properly; the only thing you will miss is the calories from the crust, but if you just can't stand it, use your favorite cheesecake crust.

Preheat the oven to 300°F. Soften the cream cheese ahead of time or in your microwave on defrost. Place the softened cream cheese in the mixer; add one egg at a time until they are all incorporated. Add the can of sweetened condensed milk and the vanilla and salt. Add the lemon juice and the zest, then add the melted chocolate. Mix thoroughly.

Grease the bottom only of a 9 or 10-inch spring-form pan. Pour mixture in the pan. Place the pan on a cookie sheet before placing in the oven. Put a small bowl or pan of water in the oven to add moisture to the oven air.

Bake for 1 hour, then turn the oven off, but leave cheesecake in the oven. Run a knife blade around the cheesecake to loosen it from the sides of the pan so when it cools it won't hold the sides and split on top. Remove from the oven when the oven has cooled off. Place the cheesecake in the refrigerator for at least 4 hours.

Serve this cheesecake with fresh red raspberries and red raspberry sauce made by warming a jar of good jam in a saucepan and running through a mesh strainer.