Coeur-à-la-Crème appetizer
Votes: 1
Time: 12 hours 20 minutes
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
The name of this cheesecake can be translated from French as "cream heart," as it is traditionally made in a special heart-shaped mold with holes for drainage. The mold (or a sieve) is lined with cheesecloth, filled with a cream cheese filling whipped with cream and spices, and left overnight to allow all the whey to drain and thicken the mixture. Top the finished cheesecake with your favorite chutney and serve with crackers. Coeur-à-la-Crème can be served as a standalone appetizer or as part of a cheese platter.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g of cream cheese, room temperature
- 1 cup heavy cream
- Zest of 1 lemon
- 1 tbsp. freshly squeezed lemon juice
- 1 teaspoon coarse salt
- 0.5 tsp freshly ground black pepper
- 1 jar (750 ml) hot chutney
- Crackers, for serving
We recommend
Recipes with similar ingredients: curd cheese, lemon juice, cream
Cooking the dish according to the recipe:
- Place the cream cheese mixture in the bowl of an electric mixer fitted with the whisk attachment and beat until the mixture resembles whipped cream. Reduce the mixer speed to low and gradually add the cream, lemon zest, lemon juice, salt, and black pepper. Beat on high speed until the mixture becomes very thick.
- Line a coeur-à-la-creme mold or a 15 cm (6 in) sieve with folded cheesecloth, leaving an overhang at the sides. Pour the cream mixture into the cheesecloth and smooth the surface with a spatula. Fold the ends of the cheesecloth over the cream. Place the mold on a plate or place the sieve over a small bowl. Cover with plastic wrap and refrigerate overnight.
- To serve, turn the coeur-à-la-creme out of the mould onto a plate and pour over the top. chutneyso the sauce runs down the sides. Serve chilled with crackers.
Categories:
Similar recipes
