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Coeur a La Creme With Strawberries

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“From a Bride's Magazine. Very good and a very pretty presentation. To serve 12, prepare twice. Cook time is actually chill time.”
8hrs 50mins

Ingredients Nutrition


  1. Line 1-quart coeur a la creme mold with double thickness damp cheesecloth, allowing cheesecloth to hang over edge 4 inches.
  2. Place cottage cheese in blender container; cover. Blend until smooth. Beat cottage cheese and cream cheese in large mixer bowl until smooth.
  3. Stir in powdered sugar, vanilla and grated lemon rind; fold in whipped cream. Spoon mixture in prepared mold.
  4. Fold overhanging cheesecloth over cream cheese mixture. Place weighted flat surface on cloth covered mixture to press out excess moisture; elevate mold for drainage in shallow pan.
  5. Refrigerate until firm, at least 8 hours.
  6. Place 1 pint halved strawberries in medium-sized bowl; sprinkle with 1 tablespoon granulated sugar and the kirsch. Refrigerate covered at least 2 hours.
  7. Unmold Coeur a la Creme onto serving platter, remove cheesecloth. Roll 1 pint whole strawberries in granulated sugar. Arrange sugared strawberries around Coeur a la Creme. Pass strawberries with kirsch.

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