Here's an easy Coeur a la Creme recipe for making the perfect dessert for St. Valentine's Day or for treating that very special person in your life. Essentially, it's a no-bake, crustless cheesecake that's formed in a heart-shaped mold and served surrounded by a red sauce of strawberries or raspberries.
Submitted by Maureen, Kansas, USA
I recently found this Coeur à la Crème recipe for making a favorite dessert of a relative of mine, Berenice Harley Korshet. She lived in San Francisco, was a freelance reporter, and she loved to cook!
1 pint (16 ounces) small curd cottage cheese
1 6-ounce package Philadelphia cream cheese
1 teaspoon powdered icing sugar
1/8 teaspoon almond extract
1 teaspoon vanilla
1 cup commercial sour cream
Press cottage cheese through a wire strainer and blend thoroughly with softened cream cheese. Add sour cream. Add sugar, almond extract, and vanilla. Beat thoroughly. Pack mixture into a cheesecloth lined heart-shaped Coeur a la Creme mold. Refrigerate for at least 2 hours, or more, allowing liquid to drain out through the perforated mold. Unmold on a small platter or cake dish, surround with sugared strawberries.
Coeur à la Crème, sometimes called the bleeding heart, is traditionally served surrounded by a red strawberry or raspberry sauce, though is also delicious when served with fresh berries.
This French cheesecake dessert is made using a perforated, heart-shaped mold, but if you don't have one available, a kitchen colander or wire sieve lined with a double layer of cheesecloth will also work okay.
To remove the cheesecake from the mold, place a plate on top of the mold and carefully turn it upside down. Gently lift off the mold and peel away the cheesecloth to reveal the heart shaped dessert.
Get a beautiful Coeur a la Creme Mold made of solid porcelain with a white glaze. Also great for making a Creme Brulee. Safe for oven, dishwasher, and microwave.