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Coeur A’ La CrÈme

  • Serves 8.


  • 2 cups small- or large-curd cottage cheese
  • 2 (8-oz.) pkgs. cream cheese
  • 1 cup sour cream
  • 1 cup heavy whipping cream
  • 1 cup plus 1 Tablespoon sugar


Make sure all the ingredients are at room temperature. Line a 4-cup Coeur a’ la Crème heart mold with a double layer of cheesecloth that overhangs on the sides. Place the mold on a large plate. Process all ingredients in a food processor until mixture is smooth. Pour the cream cheese mixture into the mold and, using a rubber spatula, smooth the top. Fold excess cheesecloth over the top and refrigerate 24 hours. Place the mold over a bowl to catch the whey. You may also use a disposable foil heart-shaped cake pan and punch holes in it 3/4 inches apart. When ready to serve unfold cheesecloth and invert a serving plate over the mold. Flip the Coeur a’ la Crème onto the plate. Gently remove the mold and cheesecloth. Cut into squares and if desired serve with sliced peaches, raspberries, or strawberries.

Note: Coeur a’ la Crème ceramic molds are available at gourmet food shops, but a disposable heart-shaped foil cake pan works just as well.

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