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A cheesecake with a thin biscuit & syrup base, with a creamy lemon cream cheese filling topped with a slice of lemon and lemon sauce. Served with piped cream around the edge.

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Introduction

GCSE FOOD TECHNOLOGY Lemon Cheesecakes Manufacturing Specification Title: Lemon Cheesecakes (Individual Desserts) Description: A cheesecake with a thin biscuit & syrup base, with a creamy lemon cream cheese filling topped with a slice of lemon and lemon sauce. Served with piped cream around the edge. Main function of ingredients: Cream Cheese: This gives the cake a distinctive taste and adds flavour to just the ordinary whipped cream. Cream: This balances out the strong taste of the cream cheese. It also makes the cheesecake smoother and creamier. Butter: This gives the biscuit base a more distinctive taste and helps to bind the crumbs together and prevents the base from falling apart. Sugar: This gives the cream cheese filling a sweeter taste and takes the bitter/savoury taste out of the cream cheese. ...read more.

Middle

Production Plan: Time Production Point Special Points/Quality Control Allowances/ Boundaries 8:50 Wash hands, put on apron wipe down the surface and clean up. Wash hands using soap and use dish cloth. N/A 8:52 Weigh out all ingredients and place into separate dishes. Weigh ingredients using a 1dp measuring balance +or- 2.5g or 1/10 ounce. 8:56 Place biscuits into a bowl and crush using a rolling pin. Ensure the bowl is solid e.g. Pyrex. Granules: 2mm- in size. 8:58 Place into a large pan and add the butter, sugar and syrup. Stir mixture frequently to prevent burning biscuit. N/A 9:00 Split mixture and separate into four pots. Press down with a spoon. Ensure the biscuit is pressed down firmly and is of even thickness 9mm thickness + or - 1mm 9:04 Place the four pots into the refrigerator to cool and set. ...read more.

Conclusion

2cm thick +/- 0.3cm 9:16 Put the quick gel in a pan with boiling hot water and boil for 3mins. Keep stirring throughout the boiling process. 100oc +/- 6oc 9:20 Pour on top of the four tubs and place into the fridge. Do not get any quick gel on the sides of the tubs. 5mm +/- 0.5mm 9:23 In a separate bowl whip the double cream. Should be of piping consistency. 9:25 Put into a piping bag with a small-cross nozzle and pipe the pattern on the edge of each tub. All cream shapes should be of similar size. 6mm diameter +/- 1mm 9:27 Place tubs in fridge and allow chilling. Place in fridge for around 25mins Temperature3oc +/- 1oc 9:30 Wash up all mess and wipe down surface using a cloth and washing up liquid. Take care of sharp knifes and dangerous implements. Water temperature around 50oc +/- 5oc Production time: 40mins ...read more.

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