Happy Galentine’s Day y’all! A day for girly desserts, a little wine (well, for some of us), and a lot of telling our friends how much they mean to us. I love getting to celebrate Valentine’s Day with my husband, but the reality is that I love the idea of using this little holiday “season” to really celebrate all the people we love.
And you know what? I stinking love my girlfriends.
Truth be told I’ve had a lot of friends in my life, but I’ve never had a camaraderie like I have with the gals in my life here. They love my entire family well, speak truth, are hilarious, point me to Jesus and are truly the most fun. I’m so thankful for them, and girls? You know who you are. I love you!
Two days ago I posted a little sneak peak of this madness called a coeur la creme (“heart with cream”), moments before I made myself sick trying to eat the whole dang thing in one sitting. Yes, I’m serious, and yes, I tried to blame it on the baby. Truth be told I just couldn’t stop though – it’s SO stinking delicious. Think of the creamiest, most perfect cheesecake you’ve ever had and then multiply it by 1 million. And there you have it.
Now I will interject here and say that this is like a crustless cheesecake, which sounds blasphemous until you actually eat it. It’s creamy perfection with two amazing little sauces, although I would be happy just serving it with some fresh fruit in the summer. I think the slight tang from fruit helps cut the creaminess just enough to be able to eat more than you really need. Although the ganache is fabulous too.
I adapted the recipe only slightly from Ina Garten’s, and followed her instructions on just using a colander rather than a traditional mold. While I’m sure it’s extra cute using the heart-shaped mold, the last thing I need in my kitchen is an extra dish that’s really only for one purpose. Just use the paper towels and a colander, because I promise your girls won’t care – and neither will you!
Enjoy!
COEUR LA CREME WITH STRAWBERRY SAUCE & CHOCOLATE GANACHE
Adapted from Ina Garten’s recipe
Ingredients:
For the creme:
- 8 ounces cream cheese at room temperature (very important that it be at room temp)
- 3/4 cup + 2 tablespoons powdered sugar
- 1-3/4 cups heavy whipping cream
- 1 tablespoon vanilla extract
For the strawberry sauce:
- 1 cup strawberry jam
- 2 cups finely chopped strawberries
- 1 teaspoon lemon juice
For the chocolate ganache:
- 1/3 cup heavy whipping cream
- 1-1/3 cups semi-sweet chocolate chips
Directions:
For the creme:
- Using a stand mixer or hand mixer, whip the cream cheese and powdered sugar until smooth and creamy.
- Scrape down the sides.
- Add the whipping cream and vanilla extract.
- Starting on low speed, start incorporating all of the ingredients, scraping down the sides as needed to make sure everything it getting evenly mixed.
- Increase the speed and whip until the mixture resembles a really thick whipped cream.
- Line a colander with cheesecloth or paper towels and gently spoon the creme into the middle, spreading the top in an even layer.
- Fold the ends of the cheesecloth or paper towels over the top (I tore an extra couple of paper towels to put on top) and then let the cream sit over a bowl in the fridge overnight.
For the strawberry sauce:
- Place the strawberries and lemon juice in a small saucepan over medium low heat to slowly heat up.
- Using a potato masher or the back of a spoon, carefully mash the chopped berries to release their juice and create an even more fine mixture.
- Add the jam and stir to combine, then remove from heat and refrigerate until ready to use.
For the chocolate ganache:
- Do this right before serving: in a small saucepan slowly heat the heavy cream over medium low heat until bubbles start to form around the edge.
- Remove immediately from the heat and add the chocolate.
- Whisk constantly until the chocolate is all melted and the ganache is smooth.
For assembly:
- To unmold the creme peel back the top layers of cheesecloth or paper towel.
- Place a plate over the flat part of the creme, hold on to both sides of the mold, and flip gently so that the plate is now on the bottom.
- Remove the mold and gently pull off the paper towels.
- Spoon the ganache and strawberry sauce around the edge and serve!
FOLLOW ALONG FOR MORE GALENTINE’S DAY FUN!
Ganache Topped Truffle Brownies from That Skinny Chick Can Bake
Orange Yogurt Waffles from Savvy Eats
Chocolate Honey Bombs from The Live-In Kitchen
Brownie Batter Chocolate Tarts from Melanie Makes
Coeur a la Creme with Dark Chocolate Ganache and Strawberries from Heather’s Dish
Chocolate Cheesecake from NeighborFood
Chocolate Covered Strawberry Cream Puffs from The Redhead Baker
Meyer Lemon Cranberry Scones from Girl in the Little Red Kitchen
Strawberry Covered Dark Chocolate Truffles from Girl Versus Dough
Cheesecake Milkshakes from Chocolate Moosey
Campari and Passion Fruit Sorbet from Food Lust People Love
Boston Cream Trifles from gotta get baked
Grilled Cheese & Chocolate Sandwich with Ganache Dipping Sauce from Climbing Grier Mountain
Red Velvet Chocolate Chip Cookies from Namely Marly
Red Wine Ice Cream Floats from Mind Over Batter
Wicked Waikiki Sour from Pineapple and Coconut
Anise-Scented Ice Cream with Candied Fennel Seeds from girlichef
Nutella Fudge with Raspberries from The Food Charlatan
Mini Heart-Shaped Chocolate Cakes with Raspberry Whipped Cream from A Cookie Named Desire
Karen @ The Food Charlatan says
I totally love this Heather! I got one of those heart shaped dishes for my bridal shower (before I got into cooking) and I was like, um, thanks for this useless dish with holes in it that I can’t fit into my tiny apartment anyway…and away it went to Good Will. Now I’m sad I don’t have it! I will have to try this in a colander!
Liz @ Floating Kitchen says
Whoa. I’ve never heard of a Coeur a la Creme before. Looks and sounds amazing. And right up my alley! Looking forward to trying it out!
Monica says
I’ve never heard of such a thing but it looks DELISH!! I want to make it right now…
Thank you and Happy Valentine’s Day! xoxo
Melanie | Melanie Makes says
I’ll admit to have blamed this baby on lots of ridiculous food situations as of late. 😉 Can’t believe our babes will be here so soon!
And I absolutely adore Ina and believe every word that she utters. This turned out absolutely amazing and I can’t wait to give it a try myself!
Carla says
Never heard of coeur la creme but since you said it’s like a crustless cheesecake, I’m willing to give this a try!
Shanna @ Pineapple and Coconut says
I have never heard of or seen a crustless cheesecake in a mold like this before – so very cool! And I love the name – Happy Galentine’s Day!
Nancy @ gottagetbaked says
Heather, I’ve never eaten a coeur a la creme before but this post is making me wish I had this in front of me right now so that I can also try eating the whole thing in one sitting (that sounded like a challenge to me, one that I’d gladly accept!). This is beautiful and I totally agree with you, ain’t nobody got room for an item that serves only one use! I’d go with the colander and towel route too. Thanks for joining us and happy Galentine’s Day!
Marly says
Oh, I could totally see us all sitting around with a glass of wine and noshing on this sublime creamy cheese dip. Doesn’t that sound so leisurely and luxurious? Happy Galentine’s Day to you!!
Heather | girlichef says
Oh my goodness, this looks so creamy and inviting – I want to take a big ol’ scoop!
Courtney @ NeighborFood says
What a lovely dessert! It looks sooo ridiculously creamy–I can see why the baby wanted it all! And what a cute name for a dessert too! Can’t wait to try this!
Liz says
I just adore coeur a la creme—and made my first chocolate version a couple weeks ago. Perfect Galentine’s Day dessert—so happy to celebrate with you!