Dampen and wring out lightly. Press 1 square into each of 4 perforated heart-shaped ceramic molds and set aside. Whip the remaining cream and sugar until the cream forms stiff peaks. Fold the whipped cream into the cheese mixture and spoon into molds. Fold the edges of the cheesecloth over the tops and refrigerate for 3 hours.
Puree raspberries, sugar and lemon juice.
Strain and refrigerate. Lift off mold gently. Smooth with back of spoon and remove cheesecloth slowly. Spoon sauce onto plate around the hearts and garnish with more fresh raspberries. You found this recipe on 1st Traveler's Choice Internet Cookbook.