Coeur a la creme:
4 ounces cream cheese, softened
1/3 cup sour cream
1 tablespoon confectioners' sugar, or to taste
1/8 teaspoon vanilla
1/8 teaspoon fresh lemon juice
Pinch salt
Topping:
1/3 cup frozen raspberries, thawed
1 teaspoon granulated sugar
1/4 teaspoon fresh lemon juice
Special equipment: 2 (1/3 cup) ceramic coeur a la creme molds and cheesecloth
To make coeurs: Beat together cream cheese, sour cream, confectioners' sugar, vanilla, lemon juice, and a pinch of salt with a hand-held beater electric mixer until smooth. Force mixture through a fine sieve into a bowl to remove any fine lumps.
Line molds with a single layer of dampened cheesecloth and divide cheese mixture among molds, smoothing tops. Fold overhanging cheesecloth over tops, pressing it lightly. Refrigerate molds in a shallow pan or dish (to catch drips) at least 4 hours.
To make topping: Mash half of the raspberries with granulated sugar. Stir in remaining whole berries and lemon juice, then macerate, stirring occasionally, 20 minutes.
Unmold coeurs and carefully peel off cheesecloth. Let coeurs stand at room temperature 20 minutes before serving. Spoon topping over coeurs.
Cooks' note: Coeurs may be chilled in molds up to 2 days, covered.
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