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Note: the lemon and orange flavours can be adjusted to suit your liking, but keep in mind that the orange isn't a stand-out flavour, it merely backs and re-enforces the depth of the lemon.
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If you go with more orange than lemon, the flavour gets very odd indeed.
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Preheat oven to 475-degrees.
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Beat cheese slowly until fluffy, being careful not to whip- this will incorporate too much air into the mixture, leading to cracks when it cools.
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Plus, it will make the texture light, and not dense.
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6
In a separate bowl, combine the sugar, flour, and salt.
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Add to cream cheese.
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Add all flavouring extracts to cheese mixture.
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9
Add eggs, one at a time, gently beating after each addition.
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Stir in cream.
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Transfer mixture into prepared crust in a 9-inch springform pan.
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Let sit in a cool area for 5minutes, allowing time for any small bubbles to dissipate.
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Cook at 475 degrees for 10 minutes; 350 for 30 minutes; then leave in the turned off oven with the door closed for 30 minutes more.
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14
A proper cheesecake sould be golden and set around the edges, but still jiggly in the middle.
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15
Loosen the edge of the cake from the springform pan with a knife, to help prevent cracking.
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Let cool at room temp for 30 minutes, then refrigerate for at least 3 hours.
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17
This cake is best served the next day, after it has had a little time for aging.
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18
javaguy's White Mocha Cappuccino Variation: Leave out the cream, lemon and orange extracts, add a pound of melted white chocolate (real white chocolate- make sure it is made from cocoa butter), and 4-5 shots of espresso.
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Make the crust for it out of crushed ginger snaps-- this ends up tasting like a White Mocha cappucino drink from Starbucks, with all of the velvety texture of a cheesecake.
