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.

Syrup:

This helps the biscuit base crumbs to bind together as the mixture is not baked in the oven.

Lemon:

This gives the cream mixture flavour to the dessert and gives a balance of flavours i.e. sweet (sugar) and bitter (lemon).

Quick gel:

This is quicker than ordinary jelly. This sets on top of the cream mixture.

Biscuits:

These give a variation of colour, texture and taste to the dish. The texture contrasts solid and crunchy (biscuits) with soft and smooth (the cream mixture).

Provide a sweet and sugary taste to the cheesecake.

Ingredients & Costing: TOTAL COST=£2.58

COST PER CAKE= £0.64

INGREDIENT

COST PER g

WEIGHT

COST

Cream Cheese

0.25p

200g

54p

Double Cream

0.5p

50g

75p

Biscuits

0.4p

200g

65p

Butter

0.3p

25g

8p

Sugar

0.45p

25g

6p

Quick - Gel

p

30g

33p

Lemon

0.25p

70g

7p

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.

Put in on a tray and put on a flat shelf

Temperature

4oc +/- 2oc

9:04

Put cream cheese into a clean bowl and beat with a wooden spoon.

Beat to make the mixture less viscous/thick. Use a wooden spoon/whisk.

9:06

In a separate bowl, whisk the double cream until thick.

Do not over-whip or under-whip.

Should just form peaks.

9:08

Fold into the cream cheese 1/4 at a time and mix.

Should be an even consistency.

A pale cream colour

9:11

Add the juice of lemon into mixture and beat in.

Mix in all the juice at once very well.

9:13

Split mixture into 1/4 and place in each tub

Spread around using a palette knife to make flat.

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.

00oc +/- 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