Coer ala Creme with Raspberry sauce

I made this for my friends and they love love love it ! Sophie is also French say the name sooo beautifully ! It was a great memory. We had so much laughter and fun and an amazing dessert. So easy to make and takes no effort at all.

Ingredients:
12 oz of cream cheese at room temperature
1 cup of confectioners sugar
2 cups cold heavy cream
2 tsp pure vanilla extract
1/4 tsp grated lemon zest
Seeds scraped from 1 vanilla bean
Raspberry Sauce (recipe below)
1 pint fresh raspberries

Method:
Place the cream cheese and confectioners sugar in the bowl of electric mixr fitted with the paddle attachment and beat on high speed for 2 mins. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla seeds and beat on high speed until mixture is thick like whipped cream.

Line a heart shaped mold with cheesecloth so the ends drape over the sides and place it on a plate, making sure that there is space between the bottom of the mold and the plate for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.

To serve, discard the liquid, unmold the cream onto a plate and drizzle raspberry sauce around the base. Serve with Raspberries and extra sauce.

Raspberry Sauce:
1 half pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam
1 tbs framboise liquer (or Grand Marnier)

Place raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 mins. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.