20---Individual Crustless Goat Cheese Cheesecakes with Blueberry Compote

Quite a few readers mentioned in my contest that cheesecake should never be health-ified. I agree.

These are so easy AND since they are crustless, our gluten-free friends can enjoy them as well. The goat cheese adds a tangy dimension and extra creaminess.

Individual Crustless Goat Cheese Cheesecakes with Blueberry Compote
Serves 5

CHEESECAKE
8 oz cream cheese
8 oz goat cheese
1 tsp lemon zest
2 tsp lemon juice
1 tsp pure vanilla extract
1/2 cup sugar
2 eggs

COMPOTE
2 cups fresh or frozen blueberries
1 Tbsp lemon juice
1/4 cup sugar
1 Tbsp fresh mint leaves, finely chopped


CHEESECAKE
Preheat oven to 325 degrees. In a large mixing bowl, combine cream cheese, goat cheese, lemon zest, lemon juice and vanilla with a hand mixer until smooth. Beat in sugar in two additions, mix until creamy, scraping down the sides of the bowl as needed. Add one egg at a time and beat until mixture is very smooth.

Spoon mixture into individual ramekins that have been sprayed lightly with oil. Place ramekins into a 9x12 baking dish filled halfway with water (water should come up halfway the sides of the ramekins). Bake for 35-40 minutes, until set. Remove from oven and place ramekins on a rack to cool. Refrigerate overnight.

COMPOTE
In a medium nonstick saucepan, combine compote ingredients over medium-high heat. Bring to a low boil, then reduce heat to medium and allow to simmer until berries have burst and mixture has thickened, 8-10 minutes. Remove from heat and place into a glass bowl. Refrigerate until cool.

TO SERVE

Spoon cooled compote over each cheesecake.