Coeur à la Crème

  Posted on February 14, 2011  by Leslie Blythe  No comments

This classic, heart-shaped dessert is basically a no-bake, crustless cheesecake.

Coeur à la crème molds are perforated, heart-shaped. You can also rig up makeshift molds by cutting the sides of four 12-ounce paper cups to 3 inches high. With a toothpick, poke 12 holes in the bottom of each. Line with cheesecloth; fill as directed.

Coeur à la Crème

Serves 4

4 (10×10-inch) squares cheesecloth
1 (8 oz) package cream cheese, room temperature
1 cup crème fraîche or sour cream
6 Tbs powdered sugar, divided
1 tsp fresh lemon juice
1/2 tsp vanilla extract
Pinch of salt
1 lb small strawberries, hulled, quartered (about 1 2/3 cups)

Rinse cheesecloth under water; squeeze until just damp. Line each of four 3- to 4-inch coeur à la crème molds with 1 square of cheesecloth. Using electric mixer, beat cream cheese, crème fraîche, 4 tablespoons powdered sugar, lemon juice, vanilla, and salt in large bowl until smooth, about 4 minutes. Press through fine strainer; divide among molds. Fold cheesecloth over. Place molds in shallow baking dish; cover with plastic wrap. Chill at least 4 hours and up to 1 day.

Stir strawberries with 2 tablespoons powdered sugar; let stand 30 minutes. Unwrap molds; invert onto plates. Spoon strawberries around and serve.