Place gelatin strips in a shallow tray and cover with cold water. Let sit for 5 minutes until soft. Pour ½ cup of the heavy cream into a small saucepan. Add in the softened gelatin.
Turn on heat to low and stir until gelatin is dissolved. Add remaining heavy cream, sugar and vanilla. Cook, stirring often, 5 minutes until sugar is dissolved and cream is heated through.
Meanwhile, add cream cheese and sour cream. Blend 1 minute until well combined. Pour in hot heavy cream mixture. Blend another 4 to 5 minutes until filling is well combined and thickened.
Pour into desired serving vessels, I used glass jars but you can use glasses or mason jars, and leave space for coulis. Place in the fridge to cool. After an hour, place plastic wrap on top without touching the panna cotta mixture and allow to cool for at least 6 hours or overnight.
Raspberry Coulis:
Combine raspberries, sugar, water, and lemon juice in a saucepan over medium-low heat. Cook and stir until the raspberries are soft and syrupy.
Transfer to a blender and blend for a few seconds until smooth. Pour through a fine mesh sieve over a bowl, using the back of a spoon to press the liquid through. Discard any seeds that remain.
Allow to cool at room temperature. Place in the fridge until serving. When ready, place the raspberry coulis on top of the panna cotta and top with fresh berries.
Keyword Cheesecake, Cream Cheese, Easy Recipe, Panna Cotta, Raspberry