FOR THE CHEESECAKE:
12 ounces chèvre (goat cheese), room temperature
10 ounces cream cheese, room temperature
½ cup sugar
½ cup honey
¼ cup all-purpose flour
Zest and juice of 1 large orange (about 2 teaspoons zest and 3 tablespoons juice)
1 teaspoon finely chopped dried lavender buds
1 teaspoon kosher salt
8 eggs, separated, room temperature
1¼ cup mascarpone cheese
4 tablespoons sugar
To make the cheesecake: Preheat oven to 350˚F. Generously butter 12 (8-ounce) ramekins and place side by side in a roasting pan just large enough to hold them all. Set aside. Bring a large pot of water to boil.
Combine the chèvre and cream cheese in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed just until creamy and smooth, scraping down the sides of the bowl several times (do not overmix). Add the sugar, honey, flour, orange zest, lavender, and salt; mix just until thoroughly blended. With the mixer on low speed, add the egg yolks one at a time, beating just to incorporate before adding the next. Add the mascarpone and orange juice and continue beating just until thoroughly blended. Set batter aside.
Replace the mixer’s paddle attachment with the whisk attachment and place the egg whites in a clean mixer bowl. Beat on medium speed until thick and foamy. Add the sugar, 1 tablespoon at a time, and continue beating until soft peaks form. Fold a third of the whites into the batter to lighten, then add the rest of the egg whites, folding quickly and carefully until no streaks remain.
Divide the batter among the prepared ramekins and place the roasting pan in the oven. Carefully add just enough boiling water to the roasting pan to come halfway up the outsides of the ramekins. Lay a sheet of aluminum foil lightly over the ramekins and bake until they just jiggle in the center, about 30 minutes. One at a time, carefully remove ramekins from the water bath and transfer to a wire rack to cool.
To make the compote: Put 1½ cups of blueberries, water, and sugar, in a medium saucepan, reserving ½ cup of the blueberries. Bring to a boil; reduce heat to medium and cook for 10 minutes.
Add remaining blueberries, lemon juice, and zest and cook for another 6 to 8 minutes.
Spoon the compote, 1 or 2 tablespoons, over each dessert before serving.
FOR THE COMPOTE (YIELDS ABOUT 1 ½ CUPS):
2 cups fresh blueberries
3 tablespoons water
¼ cup granular sugar
2 tablespoons lemon juice
½ teaspoon lemon zest