This is a rich version of coeur a la creme. It goes well at the end of a light
meal with good fruit.
32 ounces cream cheese, softened
1 cup butter, softened
3 egg yolks
2 cups confectioners' sugar
2 teaspoons vanilla extract
3/4 cup citron, chopped
or peeled and chopped rind of 1 lemon
3/4 cup slivered almonds
Cream together cream cheese and butter. Add egg yolks, confectioners' sugar and
vanilla extract; mix well.
Blend in citron or lemon rind and almonds.
Dampen a piece
of cheesecloth and line a new 7 x 5-inch clay flowerpot or any mold with a hole
in the bottom. Set mold on a pie plate. Pour in mixture and chill for several hours.
Some liquid will drain from the bottom as it chills.
To serve, unmold onto a serving plate and remove cheesecloth carefully.
with strawberries or slices of fresh fruit.