This dessert ranks as my favorite in the cheesecake world. It is traditionally a Valentines day dessert, but managed to make its way as a regular on our Christmas eve table. We'll stick to tradition here as it is February, but don't be surprised if you can't wait a year between servings. Normally, a perforated heart-shaped mold is used (often sold as a single large one or a set of six smaller ones), but any vessel that allows for the escape of excess liquid (whey) will work. I've used a mesh strainer before, but you could even make one out of a loaf or cake pan or some Tupperware as long as you cleaned it up well once you cut some holes into it.You will need:
125 ml whipping cream
250 g cream cheese (softened)
75 ml sugar
1 vanilla bean (7 ml extract is ok)
125 ml sour cream
1 (or 6) mold (or molds) to shape the dessert
cheesecloth to double layer whatever mold you use with enough overhang to cover the top
Method:
- whip cream until firm, then set aside
- beat cream cheese until fluffy
- beat in sugar and vanilla
- stir in sour cream
- fold in whipped cream
- moisten the cheesecloth and double layer your mold
- fill the mold with your mixture, cover with the excess cloth and press down lightly
- put on a plate to drain in the fridge overnight
- unmold onto your serving plate and decorate with fresh berries or your favorite fruit sauce
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