Crustless cheesecake with white chocolate and raspberries

Directions

1. Preheat oven to 170 ° and line a mold with parchment paper;
2. Melt the white chocolate in a bain-marie;
3. Mix the cheese with the sugar, lemon zest and orange juice;
4. Add the melted chocolate and mix until you obtain a smooth and homogeneous cream;
5. Add eggs, one at a time, mix well to incorporate completely;
6. Pour into the mold and put raspberries on top, bake for about 30 minutes; Let cool down and sprinkle with icing sugar.