Coeur a la crème with herbs

Ingredients:

• 360 gr. cream cheese (mascarpone, Philadelphia), room temperature
• 1 cup heavy cream
• Finely grated zest of 1 lemon
• 1 tbsp. freshly squeezed lemon juice
• 3 tbsp chopped green onions, white and green parts (2 greens)
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh chives
• Coarse salt and freshly ground black pepper
• Crackers, for serving

Preparation:

1. Place the cream cheese in the bowl of an electric mixer fitted with a whisk attachment. Beat until smooth. Reduce the mixer to low speed and, while continuing to beat, slowly pour in the cream. Then add the lemon zest and lemon juice. green onions, dill, chives, 1 tsp. salt and 1/2 tsp. pepper and stir again.
2. Line a 15 cm (6 in) heart-shaped baking pan or a sieve with several layers of cheesecloth, leaving some extra room. Spoon the cheese mixture into the cheesecloth and smooth the surface, then fold the remaining ends of the cheesecloth over the top. Place the sieve over a small bowl, cover with plastic wrap, and refrigerate overnight.
3. Invert the cheese onto a platter and serve with crackers.