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.
ReplyDeleteAbsolutely right about the meaning of Triple O, but WS no longer lives up to that definition of lots, not since they switched to a pre-measured pump mechanism to plop the sauce on the bun. Found that out when I wondered why my legendary burger had become so dry. Now you can add extra sauce if you want; I order some on the side instead so I can have it just the way I like. A WS manager told me it is a very rich mayo, with extra egg in the mix. The thick mayo has changed a bit though. It used to have the usual white colour of mayo, but has gone curiously pale orange over the years. Also, the red sauce portion is different. I swear originally the red sauce had the same taste and texture as Heinz original chili sauce. I once very successfully replicated the original WS clubhouse (back bacon, not side bacon) using Hellman’s mayo and the Heinz sauce. It seems they may have decided to make their own red sauce, and it is very close to the original in taste but is more of a relish texture.
DeleteThe 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
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DeleteI agree that the whipping cream layer doesnt look right. I seem to remember it didnt have a lot of flavour but I think i'd go with a sort of sour cream/whipping cream if I had any sour cream in the house.
DeleteThat cheesecake was the best thing i'd ever had especially the rich middle layer! I've never tasted anything similar!
Unknown, you are absolutely right. There were never any walnuts in the original White Spot cheesecake that I came to love as a teen. So disappointed in what White Spot's been serving up as cheesecake and have wanted the original recipe. Will dare myself to make this with major revisions in an effort to resemble what really was the best cheesecake.
ReplyDeleteOkay - I made this last night and it chilled in the fridge overnight. The middle layer has a similar taste but completely wrong texture. It's like thick pudding (I used regular cream cheese) and I cooked it a long time in a double boiler until it was as thick as it was going to get. The whipping cream topping did not set up at all and I only used half of it - and I added some sugar and a splash of lemon extract for taste. And yes, the original cheesecake did have walnuts but not sprinkled on top. I'm sure they were between the layers somewhere. I searched the net for a picture of the original cheesecake and there don't seem to be any.
ReplyDeleteI'd suggest this is a tasty no bake cheesecake pie but not White Spot cheesecake.
I enjoyed the famous cheesecake when WS was owned by whoever between the Nat Bailey family and Peter Toigo, possibly General Foods in the 1970s/‘80s, and it was this way: thin flaky pie pastry base, spread with raspberry jam, a tangy low cheesecake layer (compared to today’s higher versions), a thick layer of bland fairly stiff white creaminess, topped with very finely chopped walnuts (which they also used on their wonderful walnut Danish). Eventually they offered optional strawberry sauce with it because that was the fashion, but it really did not suit because of the jam layer, Long ago I bought a whole cheesecake from WS and was surprised that it came in the deep 8”/9” round metal pan it was made in, with a loose bottom that was pushed up to free the finished cake. So I tried to match the recipe and did quite well. Easy to replicate the pastry base and jam layer, somehow lucked into a recipe very similar in taste and quantity for the baked cheesecake layer, let that cool completely in the pan, then added the creamy layer with very finely chopped walnuts on top, and let chill in the pan until set. Where I went wrong was the topping, which seemed like whipped cream …I figured surely that would be too soft and it must have some sour cream in it? Years later, a WS manager told me it was just stabilized plain whipped cream which sounded right for how I remember the taste. In my younger days, I didn’t know about stabilizing whipped cream. With the jam and walnuts, it sounds like a cheesecake with a European background to me. The same WS manager had been told that one woman had made/overseen the cake for years and did not follow the official recipe and her version was too expensive to make. I don’t buy it. How can you have a famous very successful item on the menu for many years and no one in management notice it was different and not cost effective?! Toigo’s beancounters proceeded to ruin the taste and quality so no one ordered it anymore, and WS brought in a nice ordinary cheesecake just like every other restaurant chain’s. (They adulterated the zoo sticks and toasted shrimp sandwich as well but, when sales fell badly, they announced they were bringing back the original versions so at least we still have them more or less. So many WS faves were altered or eliminated, resulting in WS no longer having a unique identity and can never be the local icon it was for so long.)
ReplyDelete