Cinnamon Coeur a la Creme with Raspberry Sauce
  • 1 cup softened block-style cream cheese
  • 1-1/2 cups whipping cream, divided
  • 1 cup confectioner's sugar, sifted and divided
  • 2 teaspoons ground cinnamon
  • 2 cups fresh raspberries
  1. Place the cream cheese in bowl of electric mixer along with 4 Tablespoons of the whipping cream. Beat until light and fluffy.
  2. Mix in ⅓ cup of the confectioner's sugar and the cinnamon, mixing until well-blended.
  3. Whip the remaining cream until it forms soft peaks, then carefully fold in the cream cheese mixture.
  4. Line four individual heart-shaped Coeur a la Creme molds (sizes of the molds vary) with dampened and rung out cheese cloth pieces to fit molds with an overhang of the cloth.
  5. Spoon the cheese mixture into the molds and spread out evenly, pressing down well to remove any air bubbles.
  6. Fold the overlapping edges of the cloth over the top of the mixture. Refrigerate the molds on a rack placed over a tray or plate for at least 8 hours.
  7. Before serving, puree the raspberries in a blender, then press through a sieve to remove all the seeds. Blend in the remaining confectioner's sugar.
  8. Turn out the molds onto dessert plates and carefully remove the cheesecloth. Spoon a little of the sauce over each heart and pass the remainder of the sauce separately. Garnish with additional fresh raspberries. Serve immediately. Number of servings depends on size of mold used.
Recipe by The Culinary Cellar at