Individual Raspberry Goat Cheesecakes - cooking recipe

Ingredients

4 oz amaretti cookies, crushed
4 tbsp (1/2 stick) butter, melted
9 oz goat cheese
1/2 cup sour cream
1 None lemon, peel finely grated
3 None egg yolks
1 1/2 tsp cornstarch
2/3 cup powdered sugar
10 oz fresh or frozen raspberries, thawed if frozen

Preparation

Preheat the oven to 325\u00b0F. Mix the cookie crumbs with the butter. Spoon evenly into the bottom of six 2/3 cup-glass ramekins. Press down lightly.
Mix the goat cheese, sour cream, lemon peel, egg yolks, cornstarch and 1/2 cup of the powdered sugar until smooth. Pour over the cookie crusts. Place the ramekins in a roasting pan. Pour enough hot water into roasting pan to come 3/4 up sides of ramekins.
Bake for 35-40 mins. Remove ramekins from the water bath and cool on a wire rack. Cover and refrigerate for 2 hours.
Place the raspberries and remaining powdered sugar in a blender and puree. Press through a sieve. Spread puree over the desserts.