Coeur à la Crème
- 20m Prep Time
- 0sCook Time
- 1h Ready In
8 servings Think of this as a barely sweet, crustless, no-bake cheesecake; a perfect, creamy pedestal for ripe, seasonal fruit. If you have the traditional heart-shaped molds with perforated bottoms, line them with dampened cheesecloth and drain the cream directly in the molds for 24 hours.
Ingredients
- 1 1 cup sour cream or Whipped Cream (opens in new tab)
- 1 pound cream cheese, softened
- ¼ cup powdered sugar
- 2 tablespoons heavy cream
- ⅛ teaspoon salt
- Strawberries, raspberries, or other fresh fruit or fruit sauce
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1 cup sour cream or Whipped Cream
- 1 pound cream cheese, softened
- ¼ cup powdered sugar
- 2 tablespoons heavy cream
- ⅛ teaspoon salt
- Strawberries, raspberries, or other fresh fruit or fruit sauce
Let's Cook
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Step 1.
Have ready: 1 cup sour cream or Whipped Cream
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Step 2.
Beat in a separate medium bowl until combined: 1 pound cream cheese, softened; ¼ cup powdered sugar; 2 tablespoons heavy cream; ⅛ teaspoon salt
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Step 3.
Fold the sour cream or whipped cream into the cream cheese mixture. Line a sieve with moistened cheesecloth and set it over a bowl. Spoon the mixture into the sieve and refrigerate for 24 hours to drain. Divide the cheese among 8 small ramekins or other molds and refrigerate for 1 hour.
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Step 4.
Unmold and serve with: Strawberries, raspberries, or other fresh fruit or fruit sauce