Makes 2
4 ounces cream cheese, room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
Zest of ½ lemon, optional
3/4 cup heavy cream
2 squares cheesecloth, cut into approximately 6x6 and rinsed with water
1/2 cup raspberries, for garnish
Combine the cream cheese, powdered sugar, vanilla extract, and lemon zest, if using in the bowl of an electric mixer using the paddle attachment; beat on medium speed for about 2 minutes or until light and fluffy.Â
Scrape down the beater and bowl with a rubber spatula and change the beater to the whisk attachment. With the mixer on low speed, pour in the heavy cream.Â
Increase the speed to high and whip until the mixture is thick and looks like whipped cream.
Line the heart-shaped couer a la creme mold with cheesecloth so the ends drape over the sides. Place them on a rimmed half-sheet tray.Â
Dollop the mixture into the cheesecloth, smooth the top with a small offset spatula, and fold the ends of the cheesecloth over the top. Refrigerate 4 a few hours - overnight.Â
To serve: discard the liquid and unwrap the folded over cheesecloth. Place a small serving place on top of the couer a la creme mold and invert the plate/mold. Remove the mold and cheesecloth and serve with raspberries.
