White Chocolate Cheesecake

Often served at breakfast, a decadent way to start the day and guaranteed to put smiles on the faces of all who indulge.

• 1 cup sugar

• 2 pounds cream cheese, at room temperature

• 1 teaspoon vanilla extract

• 4 eggs

• 8 ounces white chocolate, melted

1. Cream sugar and cream cheese together.

2. Add vanilla.

3. Beat eggs in one at a time.

4. Blend in chocolate.

5. Bake in springform pan in water bath at 450 degrees for 20 minutes.

6. Reduce heat to 250 degrees and continue to bake for 1 hour or until firm.

7. Cool thoroughly.

8. Refrigerate at least 8 hours before removing from pan.

9. Serve with pureed raspberries sweetened to taste with honey or sugar.

Serves 8 to 10.

James Stroman is a veteran inn-goer and prize-winning gourmet. He has served as president of his own food manufacturing firm and has authored several cookbooks, including Down Home Texas Cooking, Dining Out from Home, From Texas Kitchens, Prize Recipes from Great Restaurants--The Western States, and Prize Recipes from Great Restaurants--The Southern States. Stroman lives in Dallas, Texas.

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