... 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 150g 75p Biscuits 0.4p 200g 65p Butter 0.3p 25g 8p Sugar 0.45p 25g 6p Quick - Gel 1p 30g 33p Lemon 0.25p 70g 17p 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 ...

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