Mother's Day will be here soon but can you think of a better way to celebrate than by making her a fabulous dessert?
You may want to make her a breakfast, or a celebratory dinner, but dessert just captures the heart. This dessert is to DIE for!
When I read this recipe in Ina Garten's cookbook, "Barefoot in Paris" and saw that it was a french version of cheesecake well....let's just say she had me at cheesecake. I love me some cheesecake! (Plus I love all of Ina's recipes...)
Boy, were we in for a treat on this one. This is the creamiest, delicate, light and fluffy dessert you will ever want. It's cheesecake kicked up 100x over! No, really, this dessert is d a n g e r o u s. It is very hard to control yourself from eating it, I mean ALL OF IT! Oh, and the raspberry sauce? Holy moly...this is a must!
Now, I will say, while this is easy to make, it does require some equipment you may not have readily available. I'm sure you can substitute the mold for another form and be just fine, but this heart shaped Coeur a la Creme mold is so adorable I had to have it. You can purchase it here. You will also need some cheesecloth, for the straining, so make sure to have that on hand as well. Other than that this is easy to put together. This does need to sit overnight and strain through the cheesecloth, so I made it the night before. You may want to plan to make this ahead of time.
This truly is a fabulous recipe, thanks to Ina for her ingenious cookbooks and foolproof dishes! You can buy her cookbook here, which I highly recommend.
You may also find the recipe here.
Happy Mother's Day!
Coeur a la Creme with Raspberry Sauce
(Serves 6 to 8 )
Adapted from : Ina Garten's Barefoot in Paris Cookbook
12 ounces cream cheese at room temperature
1 1/4 cup confectioners sugar
2 1/2 cups cold heavy cream
2 teaspoons pure vanilla extract
1/4 teaspoon grated lemon zest
1/2 tsp of vanilla paste
2 half-pints fresh raspberries
1 half-pint fresh raspberries
1/2 cup granulated sugar
1 cup (12 ounces) seedless raspberry jam