Individual Crustless Goat Cheese Blueberry Cheesecakes

For the cheesecakes:
Preheat oven to 325ºF. 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 9×12 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.

For the 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.