Anolon Academy

Tips for the perfect Cheesecake

By Rebecca Sullivan

Cheesecake comes in many forms but my all time favourite is a no bake one. Regardless of whether you are creating a baked one or not there are a few tips and tricks to ensure a perfect cheesecake every time.

I would have to say the most important thing is absolutely the tin you use.  I suggest for a seamless exit, using a springform pan. To add some extra insurance line your tin with baking paper and, if you’re like me, just smother it with butter.

After pressing your biscuit base into your springform tin, always refrigerate or even freeze whilst making your filling. This will prevent biscuit crumbs floating in your filling.  

For baked cheesecake, always use a slightly lower oven setting, creating more of a slow bake - this will stop your cheesecake from cracking. Your cheesecake also likes to be on the bottom shelf in the oven so it will have a less intense heat - another trick to stop cracking. If it does crack however, you can just cover when serving with fresh berries or, depending on which flavour, candied lemon or rose petals.

When beating your cream filling, it is important to use a good mixer as you don’t want lumps of cheese but at the same time do not over beat it as this will lead to a rubbery result.

Before serving your finished cheesecake, you should allow 6 hours for refrigeration. This allows for the cheesecake to set properly for a creamier texture and for the flavours to mingle.  

Rose and orange cheesecake
Recipe by Rebecca Sullivan from her cookbook Like Grandma used to make


For the base:

  • 100g (one-third of a packet) ginger nut biscuits
  • 150g (three-quarters of a packet) butternut snap cookies
  • zest of half an orange
  • 60g butter

For the topping:

  • 340g cream cheese, softened
  • 200ml cream (thickened or pouring)
  • zest and juice of 1 orange
  • 115g (½ cup) caster sugar
  • 1 ½ teaspoons rosewater
  • Unsprayed rose petals to decorate


Lightly grease a springform tin, mini tins for individual ones or a shallow cake tin with a butter lining. Crush the biscuits – either put them in a sealable bag and bash with a rolling pin, or use a mortar and pestle. I like chunky crumbs, but you can blitz them in a food processor if you prefer. Mix the orange zest through the crumbs.

Melt the butter and mix it into the crumbs. Press the crumb mixture firmly into the greased tin with your fingers. Put the tin in the fridge to set while you make the topping.

In a mixing bowl, beat the cream cheese with an electric mixer just to loosen it, until it is the consistency of thickened cream. This should take no longer than 45–60 seconds.

In a separate bowl, whip the cream. Fold the whipped cream into the cream cheese. Add the orange zest (reserving a little for garnish), the juice, sugar and rosewater and mix again until the mixture resembles thick cream.

Spread the topping over the base using a spatula or knife. Decorate with reserved orange zest and a sprinkle of rose petals. Return to the fridge and leave to set for a couple of hours.

Serves 6–8