Savory Coeur à la Crème

We're going to a dinner party and I tried my hand at bringing a savory cheese dish to have with cocktails before dinner. This coeur à la crème is mostly from an Ina ("Barefoot Contessa") Garten cookbook. Cream cheese was mixed with heavy cream, lemon zest, lemon juice, kosher salt, and freshly ground black pepper. It was packed in a cheesecloth-lined sieve for a few hours, then unmolded on a serving plate.

Garten tops hers with Major Grey's chutney, but I went for a sweeter topping of fig preserves. The mold is surrounded by cut fresh figs. We'll serve it as a spread in water crackers.