- 3/4 pound cream cheese, softened
- 1 (8-ounce) container sour cream
- 3 tablespoons confectioners sugar, or to taste
- 1/2 teaspoon vanilla
- 1/2 teaspoon fresh lemon juice
- 2 (1/2-pint) containers blackberries (11 ounce)
- 1 tablespoon granulated sugar
- 1 tablespoon cassis (optional)
- 1/2 teaspoon fresh lemon juice
- Special equipment: 6 (1/3-cup) ceramic coeur à la crème molds and cheesecloth
- Beat together cream cheese, sour cream, confectioners sugar, vanilla, juice, and a pinch of salt with an electric mixer until smooth. Force mixture through a fine sieve into a bowl to remove any fine lumps.
- Line molds with a single layer of dampened cheesecloth and divide cheese mixture among molds, smoothing tops. Fold overhanging cheesecloth over tops, pressing it lightly. Refrigerate molds in a shallow pan or dish (to catch drips) at least 4 hours.
- Mash half of blackberries with granulated sugar. Stir in remaining whole berries, cassis, and juice, then macerate, stirring occasionally, 20 minutes.
- Unmold coeurs and carefully peel off cheesecloth. Let coeurs stand at room temperature 20 minutes before serving. Spoon topping over coeurs.