If you're from Vancouver, BC - you know all about White Spot. Legendary Burgers with Triple O sauce ... zoo sticks and Pirate Packs. But back in the day, they had the BEST cheesecake. Light, fluffy, unbaked yumminess ... and there are TWO secrets to this amazing recipe. One - the pastry base. And two, the raspberry jam layer. Mmmmm.
My mom used to make it for company, and I have meant to post it here. Thank you, Auntie Ruth, for letting me scour through your recipes the other day and be reminded of this gem!! It will be on our Christmas Dinner meal plan this year.
White Spot Cheesecake
Layer 1:
Tenderflake frozen pie crust *OR homemade pie crust*
4tbsp raspberry jam
Directions:
1. place Tenderflake pastry crust in a 9" springform pan, allowing a little to go up the sides.
2. bake as per the instructions.
3. cool, and spread with raspberry jam when cooled
Layer 2 :
16oz (500ml) soft cream cheese
1 cup white sugar
3 large eggs
2tbsp (1oz) lemon juice
Directions:
1. combine and boil on top of double boiler until thick. Stir constantly.
2. cool and pour into shell.
Layer 3:
1tsp gelatine
1pint whipping cream
1/4cup chopped walnuts
Directions:
1. add gelatine to whipping cream.
2. whip until stiff.
3. pour over cream cheese mixture.
4. sprinkle with chopped walnuts as a garnish.
Serve with strawberries or other fruit.
Yummy I have wanted this recipe for years! Thanks!
ReplyDeleteLinda
"Triple O Sauce" is a misnomer. "Triple O" at White Spot means "extra", and can refer to anything. The "sauce" you're referring to is White Spot mayonnaise, which is made at the White Spot commissary.
ReplyDeleteThe cream cheese layer did not thicken in the double boiler. I used 33% cream cheese...Island Farms soft cream cheese in the tub. What happened? Cream cheese did not incorporate properly with the dish and eggs. Any suggestions? Thanks!
ReplyDeleteof course you cant just make this up and serve it immedialtey…. It says that, but its wrong. you have to cool the filling then throw it on the raspberry bottom. Make up the whipped cream mixture. The tsp of gelatin sets the whipped cream so that it stays for the remainder of the cheesecake without melting.
ReplyDeleteso to speak. THEN PUT IT IN THE FRIDGE FOR AT LEAST OVERNIGHT. It will cut beautifully when you are ready to serve. The taste and texture is exactly like to the Whitespot Cheesecake.
I worked for years as a manager for White Spot at a time when the food was still good and I ate my fair share of cheesecake.
ReplyDeleteMatter of fact it was the best cheesecake anywhere and this isn't it.
Made it and not even close. 2 things about the recipe as written is it asks for soft cream cheese.1. they never had soft cream cheese at that time and soft cream cheese contains ingredients that won't let it set up as it should. It should say cream cheese, softened.2. Never ever had walnuts on the cheesecake. Slivered almonds were used. Another thing is the whipped cream. Where does the flavour come from with no sugar or any other additives?
I think you should talk to your Aunt again