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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

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  1. Cream together cream cheese and butter. Add egg yolks, confectioners' sugar and vanilla extract; mix well.
  2. Blend in citron or lemon rind and almonds.
  3. 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.
  4. To serve, unmold onto a serving plate and remove cheesecloth carefully.
  5. Garnish with strawberries or slices of fresh fruit.