- 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
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!)