Coeur a la Creme with Raspberry Sauce

http://www.thatskinnychickcanbake.com/2013/02/coeur-a-la-creme-with-raspberry-sauce-sundaysupper-valentinesday.html

Ingredients
6 ounces cream cheese, at room temperature
1/2 cup plus 2 tablespoons powdered sugar
1 1/4 cups whipping cream
1 teaspoons vanilla
1/8 teaspoon grated lemon zest
Seeds scraped from 1/2 vanilla bean

For Sauce:
1/2 cup fresh raspberries
1/4 cup sugar
1/2 cup seedless raspberry jam (I used Bonne Maman and strained the seeds)
1 tablespoon Grand Marnier or other orange liqueur
Fresh raspberries to garnish

Beat cream cheese and powdered sugar in a stand mixer with the paddle attachment on high speed for 2 minutes. Change to a whisk attachment and mix tin the heavy cream, vanilla, lemon zest, and vanilla bean seeds on low, then increase mixer speed to high until the mixture is very thick, like whipped cream.
Line a 2 cup capacity coeur a la creme dish or a sieve with a piece of cheesecloth (large enough to drape over sides).Place over a bowl to catch any liquid drainage...leaving a space between dish/sieve and bowl. Scrape the cream mixture into the dish and fold cheesecloth over top. Refrigerate overnight.
To make sauce, combine fresh raspberries, sugar and 2 tablespoons water in a small saucepan. Bring to a boil, then lower heat and cook for about 4 minutes. Mix in jam and Grand Marnier. Put mixture in a food processor and pulse till smooth. Chill.
To serve, unmold coeur a la creme onto serving plate. drizzle sauce around perimeter and garnish with fresh berries.
Serves 4.

Raspberry and Grand Marnier Sauce:
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
Place raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.
Yield: 2 cups