Coeur a la Creme
Coeur a la Creme is a no bake, crustless cheesecake that has few ingredients, a simple method, no baking, tastes amazing and looks elegant, too! My version is inspired by Dorie Greenspan.
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.
Notes
If you don't have a coeur a la creme heart-shaped mold, you can line a fine-mesh sieve with cheesecloth and set it over a bowl to drain.
Experiment with different berries and liqueurs!
Tried this recipe?Let us know how it was!