Basque Cheesecake with Pistachio Mascarpone Topping
v1CurrentFinished Product
Yield
~8 slices
Expected yield
100% of input
Plain Basque batter — all pistachio paste in the topping (70g per tin). Batch: 3 tins per Hobart mix. Food cost est. ¥3,895/tin. Sell at ¥1,000/slice. Rotate with tiramisu version alternate weekends.
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
cream cheese | 600 | g | ¥960 | 2 | Full-fat, room temperature. Beat alone first — at 600g any lumps stay in the finished cake. |
Granule Sugar | 180 | g | ¥63 | 2 | Caster sugar |
vanilla bean | 1 | ea | ¥300 | 2 | Seeds scraped |
salt | 0.5 | g | ¥0 | 2 | 2 pinches fine salt (~0.5g) |
eggs | 5 | ea | ¥281 | 3 | Room temperature, one at a time on low |
heavy cream | 350 | ml | ¥823 | 4 | Heavy cream 42% |
Dolcie pastry flour | 30 | g | ¥10 | 4 | Plain flour (薄力粉). Sift and fold by hand. |
mascarpone | 200 | g | ¥560 | 7 | Topping. Room temperature. |
Pistachio paste | 70 | g | ¥910 | 7 | Warm briefly until just fluid before incorporating |
heavy cream | 100 | ml | ¥823 | 7 | Topping |
powder sugar | 25 | g | ¥11 | 7 | Icing sugar |
dried raspberries | 20 | g | ¥0 | 8 | Scattered across topping for the red-on-green visual |
pistachio | 15 | g | ¥60 | 8 | Shelled, roughly chopped |
| Total batch cost | ¥4,212 | ||||
| Cost per unit | ¥526 | ||||
| Suggested retail (30% food cost) | ¥1,755 | ||||