Tiramisu Basque Cheesecake
v1CurrentFinished Product
Yield
~8 slices
Expected yield
100% of input
Make Thursday, refrigerate overnight, top and dust Friday morning before service. Batch: 3 tins per Hobart mix. Food cost est. ¥2,300/tin. Sell at ¥850/slice.
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
savoiardi (ladyfingers) | 8 | ea | ¥0 | 2 | Dip one second per side in espresso-brandy mix |
espresso beans | 21.6 | g | ¥117 | 2 | For soaking savoiardi: 40ml espresso liquid ≈ 21.6g beans (ratio 0.54g beans/ml) |
brandy | 20 | ml | ¥26 | 2 | For soaking savoiardi |
cream cheese | 300 | g | ¥480 | 3 | Full-fat, room temperature. Beat until completely smooth before adding sugar. |
mascarpone | 300 | g | ¥840 | 3 | Room temperature |
Granule Sugar | 200 | g | ¥70 | 3 | Caster sugar (グラニュー糖) |
vanilla bean | 1 | ea | ¥300 | 3 | Seeds scraped |
eggs | 5 | ea | ¥281 | 4 | Room temperature. One at a time, low speed. Scrape between each. |
heavy cream | 300 | ml | ¥705 | 5 | Heavy cream 42%. Pour slowly on low. |
espresso beans | 32.4 | g | ¥117 | 5 | For batter: 60ml double espresso (cold, strong) ≈ 32.4g beans |
brandy | 40 | ml | ¥26 | 5 | For batter |
Dolcie pastry flour | 30 | g | ¥10 | 5 | Plain flour (薄力粉). Sift in and fold through by hand. |
mascarpone | 200 | g | ¥840 | 8 | Topping |
heavy cream | 100 | ml | ¥705 | 8 | Topping |
powder sugar | 30 | g | ¥13 | 8 | Icing sugar (粉糖) |
cocoa powder | 20 | g | ¥64 | 9 | For dusting through fine sieve |
Dark chocolate 74% | 30 | g | ¥102 | 9 | Dark couverture for shaving over top |
| Total batch cost | ¥4,029 | ||||
| Cost per unit | ¥504 | ||||
| Suggested retail (30% food cost) | ¥1,679 | ||||