Production Plan
Name of recipe: No-Bake Cheesecake Ingredients:
Crumb Crust:
125g sweet biscuit crumbs (Ginger Nut)
80g butter
Filling:
2 teaspoons gelatine
2 tablespoons water
250g Greek yoghurt(1 cup)
½ cup cream
400 g can sweetened condensed milk
1/3 cup lemon juice
Decoration:
¾ cup cream
Strawberries
Time Important steps Equipment Safety, hygiene and sustainability
considerations
Crumb Crust Bowl Don’t bring any cream, the school
1. Melt butter in Food processor will provide all of it
microwave for 30 Don’t bring gelatine
seconds. Crush
biscuits using food
processor, make
sure it doesn’t
become a powder.
2. Place biscuit Bowl
crumbs into a Wooden spoon
small mixing bowl
and add melted Pie dish
butter. Mix until
combined and
press evenly into
the base of a pie
dish.
Greek Yoghurt Filling: Measuring spoons
3. Sprinkle gelatine 2 small bowls
in 2 tablespoons
water. Stand in a
bowl of hot water
after it has
solidified.
4. Beat Greek Mixer
yoghurt. Add Measuring cups
cream, condensed
milk and lemon Knife
juice; beating well Juicer
after the addition
of each until
combined; beat in
the dissolved
gelatine.
5. Pour filling over Fridge
the biscuit base.
Refrigerate.
Decoration: Cutting board
6. Prepare fruit. knife
7. Beat cream until
smooth, glossy
soft peaks form.
DO NOT
OVERBEAT. (Add
½ teaspoon of
vanilla essence)
8. Place cream into a Piping bag with
piping bag and cream
use to decorate Fruit garnish
cheesecake.
Garnish with fruit. Fridge
9. Refrigerate for at
least 2 hours
before serving.
Identify
and justify
any
changes
that were
made/
should be
made to
plan.