Combine the cream cheese and cottage cheese in a food processor and mix until smooth. Add the sugar and vanilla essence, and mix well.
Line one large or 6 individual heart-shaped ceramic coeur à la crème moulds (or a 4- to 6-cup sieve set over a bowl) with a double layer of dampened muslin. Spoon the mixture into the moulds, wrap the muslin over the top, and place the moulds on a plate to drain. Refrigerate for 4 to 6 hours or overnight.
Before serving, combine the strawberries, honey and lime juice in a food processor or blender. Process until smooth. At serving time, remove the moulds and peel off the muslin. Turn out onto one platter or individual plates and serve with the strawberry sauce alongside.