Pistachio Cheesecake: The Recipe That Helps Calculate Food Cost
Tommaso Foglia's pistachio cheesecake is a dessert with a balanced texture and intense flavor. A crunchy base of granola biscuits and butter encases a soft cream cheesecake, completed with a pistachio tuile, whole pistachios, and a pistachio topping.
- Carte d'Or Cheesecake Mix 220g
- Fresh cream 750 ml
- Latte intero UHT 250 ml
- Cereal biscuits 1 kg
- Melted butter 200 g
- Albumen 50 g
- Icing sugar 50 g
- Butter 50 g
- 00 flour 30 g
- Pistachio flour 25 g
- Pistachio Topping Carte d'Or to taste
- Whole pistachios 200 g
- Edible flowers to taste
- Whip the Carte d'Or Cheesecake Mix in a stand mixer and pour into a piping bag. Fill 10 cm diameter silicone molds.
- Crumble the biscuits and mix with the melted butter, line the base of a circular mould of the same diameter as the cheesecake mould and blast chill.
- Mix all the ingredients in a stand mixer and use the resulting mixture to create discs larger than the cheesecake pan. Bake at 170°C for 10 minutes.
- Place the cheesecake on top of the biscuit, decorate with the tuile and finally the pistachios and the Carte d'Or Pistachio Topping.
Pistachio Cheesecake: The Recipe That Helps Calculate Food Cost
Tommaso Foglia's pistachio cheesecake combines a crunchy granola biscuit base, a smooth cream filling, and a pistachio tuile. Whole pistachios, toppings, and edible flowers complete the dessert.
For the cheesecake
Per il crumble
For the Tuile
For the finishing
This recipe is taken from the manual "La Carta dei Dolci," a project by Carte D'Or Professional, a Unilever Food Solutions brand, created with Pastry Chef Tommaso Foglia. The method is based on five pillars: chocolate dessert, tiramisu, crunchy dessert, trendy flavors, and local desserts. It's not a predefined menu, but rather five flavor directions to interpret and customize based on your audience and gastronomic identity.
The manual also includes 15 original recipes, designed for various serving styles: à la carte, banqueting, and finger food. Each recipe is accompanied by the cost per portion, providing professionals with a useful tool for managing food costs. The goal is to develop a menu that isn't necessarily extensive, but is readable, balanced, and capable of maximizing available resources while reducing waste, costs, and operational complexity.
