Coeur a la Creme with Raspberries

If you love cheesecake, try this classic French dessert.

Total Time:
4 hr 25 min
Prep:
10 min
Inactive:
4 hr
Cook:
15 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 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
Directions
  • 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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    Herb Coeur A La Creme

    Recipe courtesy of Ina Garten