- 8 ounces cottage cheese
- 8 ounces cream cheese
- 1/2 cup sour cream or creme fraiche
- 2 tablespoons confectioners' sugar
- 1/2 cup heavy cream, chilled and whipped until stiff
- Heavy cream, for garnish
- Granulated sugar
- Strawberries, raspberries, blackberries, or blueberries
Press the cottage cheese through a coarse sieve into a bowl. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the cottage cheese until as smooth as possible (it will remain a bit grainy from the curds). Add the cream cheese and mix. Add the sour cream and sugar and mix well. Fold in the whipped cream. Lightly dampen a 12-inch square of cheesecloth. Use it to line a 3-cup heart-shaped mold with draining holes (or use a large colander). Spoon the cheese mixture into the mold, tapping the filled mold on the counter to pack down the cheese mixture. Place the mold on a plate (to catch any liquid) and refrigerate at least 2 hours or overnight.
Invert the mold on a serving plate. Lift the mold and peel off the cheesecloth. Serve in small wedges, pouring a couple of teaspoons of cream and sprinkling granulated sugar over each serving at the table. Pass the berries.