Individual Raspberry Goat Cheesecakes

• 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

1. Preheat the oven to 325u0b0F. Mix the cookie crumbs with the butter. Spoon evenly into the bottom of six 2/3 cup-glass ramekins. Press down lightly.
2. 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.
3. Bake for 35-40 mins. Remove ramekins from the water bath and cool on a wire rack. Cover and refrigerate for 2 hours.
4. Place the raspberries and remaining powdered sugar in a blender and puree. Press through a sieve. Spread puree over the desserts.

amaretti cookies, butter, goat cheese, sour cream, lemon, egg yolks, cornstarch, powdered sugar, frozen raspberries

Taken from recipes-plus.com/api/v2.0/recipes/29924 (may not work)