Is there anything better than a dessert that has few ingredients, a simple method, no baking, and tastes amazing!? Coeur a la Creme is just that and looks so elegant, too, don't you think?
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Traditionally, Coeur a la Creme employs a heart-shaped mold with holes in the bottom to allow any liquid to drain while it sits in the refrigerator. You can find small 3-4 ounce ones, or larger 24-ounce size.
The first time I made it, though, I didn't have a mold and didn't want to buy a dish that could only be used for one recipe! If you feel the same way, just use a fine-mesh strainer set over a bowl.
If, however, you love thrifting and happen to find one on one your jaunts, go ahead a spend the $1 to snag it! Yep, that's how I got mine!
Line the mold with damp cheesecloth. Do better than I did, though, at getting the wrinkles out! Those wrinkles translate to the end look and while wrinkles aren't horrible, I do like a smoother surface.
What is Coeur a la Creme, anyway?
Coeur a la Creme is translated "Heart of Cream". By description, that should tell you what the main ingredients are ... cream cheese and whipping cream. In France, they would probably use fromage blanc. Other than that, you just need three more ingredients: powdered sugar, vanilla extract, and raspberry liqueur (and the last one is optional).
Tell me how to make it!
Whip the cream cheese with the sugar till it is smooth, then add the vanilla extract and raspberry liqueur.
Then whip the heavy cream until you have soft peaks. That means, the cream falls over a little when you pull the whisk out.
The next bit of "folding the whipped cream into the cream cheese" can be a little tricky because you certainly don't want to deflate the whipped cream. If you add just a little to the cream cheese first to loosen it up, folding the rest in becomes easier.
Spoon the cream mixture into the cheesecloth-lined mold, and wrap it up like a mummy.
Refrigerate it at least 12 hours to give it time to drain. Overnight is better! When you're ready to serve it, turn it out onto a platter. A beautiful vintage milkglass one works for me!
Remove the mold and the cheesecloth, et voila... a beautiful, heart-shaped, no bake cheesecake: Coeur a la Creme. Serve it with a raspberry coulis ... raspberries blended with a little powdered sugar.
Other desserts you might like:
- Terrassen - a German jam-filled cookie
- Simply Decadent Creme Brulee
- Wine Poached Pears
- Vanilla Bean Flan
If you try this recipe and enjoy it, please leave a comment below and a star rating. Also, if you are on Instagram, post a photo and tag me @tammycirceocheznous so that I can see your delicious dish!
Recipe
Coeur a la Creme
Ingredients
- 1 8-ounce block cream cheese
- ¾ cup powdered sugar sifted
- pinch of salt
- 1½ teaspoons vanilla extract
- 2 teaspoons raspberry liqueur (Chambord) optional
- 1½ cups heavy cream
Raspberry Coulis
- 1 cup fresh raspberries
- 1 Tablespoon powdered sugar
Instructions
- Line 6 small (or 1 large) Coeur a la Creme mold with damp cheesecloth. If you don't have a mold, line a large, fine-mesh sieve.
- Beat the cream cheese with an electric mixer until it is smooth, scraping down the bowl as needed. Add the sifted powdered sugar and pinch of salt gradually until it is smooth. Beat in the vanilla and the liqueur.
- Remove the cream cheese mixture to another bowl and pour the heavy cream into the mixing bowl. Use the whisk attachment to beat the cream to soft peaks.
- Fold about a quarter of the whipped cream into the cream cheese mixture. This will loosen it up and make it easier to fold the rest in without deflating the whipped cream.
- Divide the mixture into the individual molds or put all of it in the large mold or strainer. Fold the excess cheesecloth over the top and set the molds/mold on another larger dish to catch the liquid that drains. If you're using a sieve, set it over a bowl.
- Chill the Coeur a la Creme for at least 12 hours.
- To serve, unmold onto a serving plates or a large platter. Serve with Raspberry Coulis and berries.
FOR THE RASPBERRY COULIS
- Put the raspberries in the blender with the sugar and whir till well mixed. An immersion blender is my tool of choice.
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