| Level: | Easy |
| Total: | 12 hr 20 min |
| Prep: | 20 min |
| Inactive: | 12 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 12 ounces cream cheese, at room temperature
- 1 cup heavy cream
- 1 lemon, zested
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 bottle chutney (recommended: Cross and Blackwell Major Grey’s)
- Crackers, for serving
Instructions
- Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment and whip until it is firm like whipped cream. With the mixer on low speed, slowly add the cream, lemon zest, lemon juice, salt and pepper. Beat on high speed until the mixture is very thick.
- Line a 6-inch coeur a la creme mold or 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream mixture into the cheesecloth and smooth the top with a rubber spatula. Fold the excess cheesecloth over the top of the cream. Place the mold on a plate or suspend the sieve over a small bowl. Cover with plastic wrap, and refrigerate overnight.
- When ready to serve, unmold the creme upside down onto a plate and pour the chutney over the top, allowing it to drip down the sides. Serve chilled with crackers.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 469 |
| Total Fat | 21 g |
| Saturated Fat | 13 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 1 g |
| Sugar | 63 g |
| Protein | 3 g |
| Cholesterol | 61 mg |
| Sodium | 383 mg |
Reviews
This recipe was once printed in a magazine and she added 1 T. each of minced chives, scallions (white & green parts), and dill. Heavenly!
Tried this as a potential for Valentine’s Day. Glad I gave it a test run. It was a mound of wetness that never held its shape, and with chutney on top would have been headed for the garbage can. I’ve made coeur a la creme many times and never have had the issue of it not holding a shape. Disappointing and expensive recipe.
I’ve made her sweet recipe and this savory recipe and they both turned out fabulous. Huge hits for my guests. I’m wondering if those who had problems with it curdling or going soft used low fat/non-fat cream cheese. I use the full fat type and have no problems at all.
In regards, to some of the comments about curdling, I thought I would put in my two cents. Cream can curdle when exposed to acids. When cream ages, there is a natural build up of lactic acid. This build up of acid, in combination with acidic foods, can cause your cream to curdle. I would suggest for recipes like this one and others with a “cream/acid” combination that you use only the freshest cream you can find. Perhaps, that will help.
Yesterday I made this recipe and it was wonderful and my family loved loved it. I did not have any problem with it curdling when I added the lemon. I drained it over night in the fridge with a little weight on top, but it honestly could have been served right away but maybe I beat it a bit to long as it was very thick. I did use full fat cream cheese and heavy cream – family says do not change! I may look for a different chutney though they liked just as well without any.
Made this for the third time and it is amazing. I always add the lemon zest and juice to just the cream cheese and I don’t use chutney at all. For a real treat, without the chutney, spread it on a little square of lightly toasted Panattoni.
Made this for the third time and it is amazing. I always add the lemon zest and juice to just the cream cheese and I don’t use chutney at all. For a real treat, without the chutney, spread it on a little square of lightly toasted Panattoni.
Very tasty, but did not set up really well or hold up on the platter after about 20 minutes. The mixture wouldn’t get “very thick” even after 15 minutes in the mixer on high, and I’m sure that was part of the problem. I did get a little drainage overnight, and I used a ceramic trivet to weigh it down. If I try this again I will chill the platter before serving. I also might try halving the recipe as this makes a lot.
Very easy, tasty. Enjoyed by all!
I made this recipe exactly as instructed and it turned out great. Very firm and quite pretty. However, after about 1/2 hour on my coffee table during the cocktail party, I noticed that it got extremely soft and mushy. Very distasteful both in looks and texture. I was pretty disappointed!
I made this and put a pepper jelly over the top and I loved the flavor….strange because I am not a fan of lemon. The combination was great though. My only problem, and only thing stopping me from giving it 5 stars was the fact that I couldn’t get it to set up firm enough, and it got lumpy somewhat when I added the lemon and zest! I’m sure it is me and not the recipe, but I don’t have a clue how to resolve that.
I make this all the time for company, because it’s easy and tastes delicious. The stiffer the mixture becomes when whipping, the less likely you are to have a runny coeur a la creme. If you overwhip, it won’t set up correctly.