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A heart-shaped white cheesecake sits on a metal platter, surrounded by raspberry sauce and garnished with fresh raspberries and mint leaves.
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Coeur à la Crème with Raspberry Coulis

This dreamy and creamy dessert is made to impress!
Prep Time20 minutes
Refrigeration Time8 hours
Total Time8 hours 20 minutes
Course: Dessert
Cuisine: American, French
Keyword: Cream Cheese, Raspberry, Vanilla
Servings: 8
Author: Nicole

Equipment

Ingredients

For the Raspberry Coulis

  • 1 pint of fresh raspberries or 12 ounces frozen raspberries, thawed
  • ½ cup granulated sugar
  • 2 teaspoons freshly squeezed lemon juice
  • 2 tablespoons framboise liqueur optional, but good

For the Crème

  • 8 ounces of cream cheese at room temperature
  • ¾ cup confectioners' sugar
  • 1 ⅔ cups cold heavy cream
  • 1 ¼ teaspoons vanilla extract
  • ⅛ teaspoon freshly grated lemon zest
  • 1 vanilla bean split and seeds scraped

Instructions

For the Raspberry Coulis

  • In a blender, purée the raspberries with the sugar, lemon juice, and framboise. Set a fine-mesh sieve over a bowl and strain the raspberry mixture, pressing firmly with a rubber spatula. Serve chilled or at room temperature. Stored in the refrigerator, the sauce can be made up to 3 days in advance.

For the Creme

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on high until smooth and creamy, about 2 minutes. With a rubber spatula, scrape down the sides and bottom of the bowl and change the paddle for the whisk attachment. With the mixer on low, add the heavy cream, vanilla, lemon zest, and vanilla seeds. Turn the mixer to high and whip until the mixture is very thick, like whipped cream.
  • Line a large heart-shaped mold with cheesecloth so the ends drape over the sides and place it in a bowl, so that the bottom of the mold does not touch the bottom of the bowl. This will allow the liquid to drain. Pour the cream mixture into the cheesecloth, smooth the top, then fold the cloth ends over the top, and refrigerate overnight.
  • To serve, discard the liquid in the bowl and un mold the cream onto a large serving plate. Serve with raspberry sauce and fresh berries. Enjoy!

Notes

If you don't have a 7-inch heart-shaped mold, you can still make this in any dish with perforations like a colander or sieve.

Nutrition

Calories: 336kcal | Carbohydrates: 36g | Protein: 7g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 59mg | Sodium: 214mg | Potassium: 219mg | Fiber: 4g | Sugar: 30g | Vitamin A: 764IU | Vitamin C: 16mg | Calcium: 147mg | Iron: 1mg
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