Coeur à la Crème, a.k.a. The OG Crustless Cheesecake
Adapted from Ina Garten. Coeur à la Crème, which literally translates to "Heart of Cream," is the quintessential Valentine's Day dessert. Not *only* is it adorably heart-shaped and garnished with vivid red raspberry sauce. It is *also* incredibly light and delicate, meaning you won't feel weighted down for any amorous acrobatics later. If you're celebrating at home this year, give this traditional French recipe a go!
Raspberry Amaretto Sauce
- 12 oz Raspberries fresh or frozen
- ½ C Sugar
- 2 tablespoon Amaretto or sub framboise, cointreau, or - if avoiding alcohol - pomegranate or orange juice.
Optional for Plating
- Fresh Raspberries
- Fresh Mint
How to Make Coeur à la Crème
Beat softened cream cheese in a mixing bowl until smooth.Add salt, powdered sugar, vanilla paste, extracts and zest. Mix on medium speed until light and fluffy. Add in the cream and beat until it looks like whipped cream with stiff peaks. NOTE: To avoid the cream splashing everywhere, start the mixer on low speed, slowly increasing the speed as the mix becomes thicker.Line your mould with cheesecloth, leaving enough overhang to fold back on itself.Pour the cream mixture into the mould, cover with the overhang fabric. Wrap in plastic wrap, but be sure to leave enough of a gap for liquid to escape the holes. Refrigerate for at least 8 hours and up to 3 days before serving.
How to Make Raspberry Amaretto Sauce
Dump all ingredients into a blender. Blend until you have a smooth purée.If you so desire, strain the sauce through a sieve to remove the seeds.
How to Serve
Remove from the coeur from the refrigerator and discard the plastic wrap. Unwrap the cheesecloth from top of the mould to expose the top of the cream mixture. Place a serving platter over the top. Place one hand on top of the plate, then gently flip the mould so the coeur à la crème falls out onto the plate. Gently remove the cheesecloth and discard it (it composts!). Decorate with the raspberry sauce to your liking. Fresh raspberries and fresh mint sprigs are welcome, but not necessary.
- No cheesecloth? No problem! Dampen a sheet of paper towels and use them to line the mould instead. Try to keep them in a continuous sheet to prevent sticking.
- Using a round sieve instead of a coeur à la crème mould? Place it over a similarly sized bowl before wrapping it in plastic wrap.
- For better control of where the sauce goes, I recommend using a squeeze bottle.
Calories: 414kcalCarbohydrates: 56gProtein: 5gFat: 20gSaturated Fat: 11gCholesterol: 62mgSodium: 391mgPotassium: 166mgFiber: 4gSugar: 50gVitamin A: 780IUVitamin C: 15mgCalcium: 70mgIron: 1mg