Wednesday, June 17, 2009

White Chocolate Cream Cheese Frosting for Cheesecake

White Chocolate Cream Cheese Frosting
  • 1 lb. white chocolate, Belgian preferred
  • 12 oz. of Philadelphia cream cheese (that's 1-8 oz. pkg. and half of another)
  • 3/8 cup unsalted butter
  • strained juice and finely grated zest of 1/2 of a lemon
This is a lovely frosting suitable for dressing up a firm textured cheesecake. The photos show larger amounts because I was making a stacked cake - the one with blueberries in the sidebar. I simply doubled the amounts given here to cover the ten and six inch cakes with some left over.

Once while sitting with a group of ladies at a bridal shower eating a very nice regular cake, I thought to myself, "Why aren't we eating cheesecake?" Well? Maybe because we thought it wasn't suitable. The cheesecake most of us knew was a cross between pudding and cream cheese and therefore kind of gluppy. However, by then I'd figured out that not all cheesecakes are gluppy. Mine finally wasn't, but since it had no icing it also looked a bit rustic to serve for a fancy occasion. The problem was that a regular buttercream icing would not really "work" with a solid cheesecake. I thought about what might work. White chocolate. On my way home from the shower I stopped at the grocery store and bought a pound of white chocolate - Belgian. Other people had thought about this before me and I found that out by reading books. So I went and tweaked their recipes, the best I've found to date being from "The Cake Bible" by Rose Levy Beranbaum.
Use a double boiler to melt the chocolate. Faint not my pretties. A double boiler is simple one pot which fits into another pot, leaving space for water in the bottom pot to heat, while melting or gently cooking whatever you put into the top pot. Got that?
Put water in the bottom pot and the chocolate into the top pot. Actually white chocolate is not chocolate at all, but the fat from the chocolate processing. Very nice. Fat makes everything taste good.
Here's some more of it. Measure out the butter and let it get room temperature.
Peel the lemon being careful to leave behind the white part. It's bitter tasting. Finely, chop the peel very, very fine - Daily Decadent Cheesecake recipe shows how fine. Squeeze the lemon.
Use a coffee filter or clean tea towel to strain the lemon juice. Set this aside.
Melt the "chocolate" and watch it very, very carefully. Stir the whole time. I actually use a wood spoon with a flat straight edge for most of the stirring, not the rubber spatula shown above. Don't allow the chocolate to boil. The gas will be somewhere between low/medium. Adjust the temperature if necessary by lifting the top pot up if needed.
When the chocolate is melted and cooled down somewhat, mix it into the room temperature and beaten cream cheese. Beat together.
Add the softened butter and mix in. I usually add more butter but on account of the warm weather, reduced it.
Add the lemon juice and zest and mix in. When I made this particular batch, the kitchen was rather warm and if I hadn't been so pressed for time, should have cooled the frosting down even further. But I put it onto the chilled cakes and it did take quite nicely. Once frosted refrigerate.
The cake shown was Saucey Chef 's Canadian Wedding Cake and transported in Fun's air-conditioned car, sat out about two hours indoors, before being served and the frosting held up just fine. It could have been piped on but I choose this time not to do that.

(I'll be reporting with Australian houseguest, Oopsy, tomorrow. Some of what we've been doing is a secret. Shhh! Can't show you just yet!)


Leila said...

Ummm Hmmmm!!!

Cheesecake is just so fabulous. I love it so much, the simpler the better. I never ever thought about frosting it! I would really need to taste it that way...can you just...give me a taste???

My hubby doesn't really care for it, can you imagine? It isn't what you call "gluppiness" -- mine is pretty firm. I'm not sure what it is.

But I ask for it for my birthday every year, because you are right. It's quite preferable to cake!

AngelMc said...

All I can say is WOW!!!

Jeanne said...

Your family is truly blessed
Love you

Caution Flag said...

How did you become the queen of domesticity? I really am jealous of your talents.

Decadent Housewife said...

If it makes you feel any better, the birthday cake with the 21 stuck in it? up on the sidebar? - was store bought.

Mental P Mama said...

I could take a swan dive into that beautiful thing right this very minute. Divine!

PG said...

Good Lord, I can feel my arteries tighten just looking at the photos - such delicousness seems postively sinful!

(Don't worry about the nice old nature books on my stairs that you commented on, the only books being culled are piles of paperbacks I've been carting about since I was a kid, a truly eclectic mix)

Decadent Housewife said...

Hi PG,
I somehow just knew you wouldn't part with those books.

Thanks for stopping by.

ayesha said...

hey there...!!!
i'm making my own wedding cheesecakes, (which aren't gluppy at all, btw), and i needed to find frosting for them, that tasted as good as it looks...

i just test tried your recipe...and thank you, thank you...!!! i've found it...! its brilliant...!!!

i just need to adjust volumes and stuff, but i've got about a month to perfect it...=D so m not too worried...and anyway, if i do have any left over, it makes a great fruit dip...i just have to make sure i dont make less...=D

thanks again,...from maldives, btw..=D

Decadent Housewife said...


Fantastic! I hope you let us know how it all works out. And yes, you are right about the fruit dip.

It's better too to make the frosting and let it cool right down. Stick it in the fridge and then let it come to room temp the next day to work with it. It will spread thicker.

Thanks for stopping in.

Glory von Hathor said...

Truly you are the Empress of Cheesecake.

Through years of crispy-cake making, I have a Pavlovian response to just seeing a Bain Marie...