This Coeur a la Creme Cheesecake is made in round ramekins which are easier to find than the classic heart shaped ones. Flavored with chocolate and orange and covered with cherry compote, it is a decadent treat.
- Prep Time
- 8 ServingsServings
Coeur a la crème
- 4 ounces semisweet chocolate, melted
- 16 ounces (2 packages) PHILADELPHIA Cream Cheese
- 1 pint (2 cups) container dairy sour cream
- 1/2 cup confectioners’ sugar
- 2 teaspoons grated fresh orange peel
- 1 tablespoon Passover chocolate liqueur or chocolate-orange liqueur, optional
- 1 cup frozen pitted cherries, defrosted
- 1/3 cup sugar
- 1/3 cup water
1. Melt the chocolate and set it aside to cool. In the bowl of an electric mixer set at medium speed, beat the cream cheese, sour cream and confectioners’ sugar for 2 minutes or until smooth. Add the melted chocolate, orange peel and liqueur, if using, and beat for one minute or thoroughly blended.
2. Rinse 8 6-inch x 6-inch double layer squares of cheesecloth under water and squeeze them to extract as much water as possible. Line 8 6-ounce ramekins with the cheesecloth. Divide the cheese mixture among the prepared ramekins and fold the cheesecloth over the top. Refrigerate overnight, about 10 hours.
3. To make the compote, combine the cherries, sugar and water and bring to a boil over high heat. Reduce the heat to a simmer and cook for about 15 minutes or until cherries are very soft and the sauce is slightly thickened. Cool completely, break the cherries up with a fork or with an immersion blender and refrigerate until ready to serve.
4. To serve, invert the ramekins on top of 8 dessert plates. Remove the cheesecloth. Spoon equal amounts of the cherry compote over the chocolate hearts or around them.
Tip: while this recipe works perfectly in round ramekins, this dessert looks especially pretty in heart-shaped ramekins.