Rinse the cheesecloth and squeeze until just damp. Place the coeur a la creme mold on a plate, then line the heart-shaped mold with 2 layers of damp cheesecloth so the ends drape over the sides and you are able to cover the top with the excess cheesecloth. Make sure that there is space between the bottom of the mold and the plate for any liquid to drain.

Place the cream cheese and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment or use a hand-held mixer. Beat on high speed for 2 minutes then scrape down the sides of the bowl and the beater with a rubber spatula. Change the beater attachment for a whisk attachment. With the mixer on low speed add the heavy whipping cream, vanilla extract, vanilla bean extract, and lemon zest, then beat on high speed until the mixture is very thick, like whipped cream.

Pour the cream mixture into the cheesecloth lined mold, fold the ends over the top. Refrigerate at least 8 hours or overnight.

To serve, discard the excess liquid, then pull back the edges of the cheesecloth. Place a serving plate over the top of the mold and flip it over to unmold the cream onto the  plate.

Drizzle the raspberry sauce around the whole thing or drizzle raspberry coulis on each individual portion. Serve with fresh raspberries and extra sauce. If you don’t feel like making the sauce serve with fresh berries.

For Raspberry Sauce

Place raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes.

Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor and process until smooth. Or pour the mixture into your Vitamix blender and blend until smooth. Chill until ready to serve.