French cheesecake... without the cake

Because one day I hope I will be able to eat dairy again...

COUER A LA CREME

250g gluten free cream cheese
3/4 cup icing sugar
1 tsp lime or lemon juice
1 tsp grated lime or lemon zest
1 tsp vanilla
1 tbsp fruit flavoured liqueur
1 1/4 cups cream

Beat the cream cheese until light and fluffy.
Beat in the icing sugar, juice and zest.
Whip cream, vanilla and liqueur together .
Fold cream into cheese mixture.
Line a mould or sieve with a double layer of fine cheesecloth.
Pour in the mixture and smooth the top with a spatula.
Cover with a layer of cheesecloth, place the mould on a plate and allow it to 'weep' in the fridge overnight.
Discard any liquids.
Unmould the creme and remove the cheesecloth.
Serve with fresh fruit.