Safest Choice™ Pasteurized Shell Eggs for Foodservice

Pasteurized Shell Eggs for Foodservice

Quantity Foodservice Recipes

Chef Roddey's Cheesecake Batter Parfait

This dessert adds decadence in a charmingly simple presentation to your foodservice menu. Our quantity recipe for Chef Roddey’s cheesecake batter parfait calls for pasteurized eggs in its no-bake cheesecake filling, so it’s safe for your guests!


Chef Roddey's Cheesecake Batter Parfait foodservice recipe

Serving Size: 1 cup

Yield: 40 servings

Crumbled Graham Cracker Crust Topping

  • 10 c graham cracker crumbs
  • 2 c melted butter

Cheesecake Batter Parfait

  • 12 1/2 lb cream cheese
  • 5 c granulated sugar
  • 15 Davidson's Safest Choice® pasteurized shell egg(s)
  • 5 oz vanilla
  • 5 c sour cream


Crumbled Graham Cracker Crust Topping

  1. Mix graham cracker crumbs and butter together and bake at 325° for about 15-20 minutes, until lightly toasted. Cool and set aside.

Cheesecake Batter Parfait

  1. In a large bowl, beat together cream cheese and sugar until smooth; about 3 - 5 minutes. Scrape the bowl every minute.
  2. Whisk eggs, vanilla, and sour cream until smooth; about 30 seconds to a minute.
  3. Slowly add the egg mixture to the creamed ingredients, scraping the bowl after each addition.
  4. Pour into parfait cups and top with one tablespoon of the finished crumb topping.

Nutrition Facts

Chef Roddey's Cheesecake Batter Parfait foodservice recipe

Nutrition Facts

Serving Size (1 cup)

Nutrition Category Amount
Calories 850
Calories from Fat 590
Total Fat 66g (102% DV)
Saturated Fat 37g (185% DV)
Trans Fat 2g
Cholesterol 260mg (87% DV)
Sodium 700mg (29% DV)
51g (17% DV)
Dietary Fiber 1g (4% DV)
Sugars 39g
Protein 13g
Vitamin A 50%
Vitamin C 0%
Calcium 20%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Cost Calculator

Food Cost Calculator: Calculate the cost of recipes featuring Davidson's Safest Choice® pasteurized shell eggs using your own food costs. And—discover the retail profitability!

  • Type in the ingredients and associated costs for your recipe
  • Then enter your labor hours and rate of pay. (Example: 2 workers create meatloaf. One works in pre-prep for 1 hour. A second works in final production for 1 hour. The labor hours = 2. We add 15% to this figure to cover benefits.)
  • Now, hit the CALCULATE COSTS button to calculate the recipe cost per serving.

Retail Profit Calculator: For retail profit calculations, enter your cost, your selling price, and the number of servings you'll sell per day. See the impact on daily and annual profits for your foodservice menu!

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CDC "Cracks Down" on Unpasteurized Eggs in Restaurants

The Centers for Disease Control and Prevention (CDC) recently conducted a study to analyze how restaurants handle risk management and egg safety. And it's advising foodservice sanitation inspectors to pay close attention to egg storage and preparation practices in food service. Read more in the Davidson's Safest Choice® Foodservice blog >

Kitchen Cheat Sheet:
Classic Egg Favorites

Eggs are a classic comfort food—economical and versatile. Help your team prepare classic egg favorites such as soft scrambled eggs and the beloved omelet perfectly every time. Download our cheat sheet and read more on the Davidson's Safest Choice® Foodservice blog >