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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This classic, heart-shaped dessert is basically a no-bake, crustless cheesecake. Coeur à la crème molds are perforated, heart-shaped, and available online . 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. Ingredients:
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) |
Directions:
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.
2. Stir strawberries with 2 tablespoons powdered sugar; let stand 30 minutes. Unwrap molds; invert onto plates. Spoon strawberries around and serve.
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