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Epicurious
Bon Appétit

Coeur à la Crème

By Lori Longbotham

4.6

(7)

Image may contain Creme Cream Food Dessert Whipped Cream and Plant
Coeur à la CrèmePornchai Mittongtare

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

Coeur à la crème molds are perforated, heart-shaped, and available online at fantes.com. 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.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

4 (10x10-inch) squares cheesecloth
1 (8-ounce) package cream cheese, room temperature
1 cup crème fraîche or sour cream
6 tablespoons powdered sugar, divided
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
Pinch of salt
1 pound small strawberries, hulled, quartered (about 1 2/3 cups)

Preparation

  1. Step 1

    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.

    Step 2

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

TagsFruit DessertDessertFrenchEuropeanCream CheeseCheeseDairySour CreamStrawberryBerryFruitGluten FreeNut FreeMake AheadNo-CookElectric MixerBon Appétit
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