February 10, 2012 by
The Cheesecake Guy
Don’t be put off by the orange extract. There’s just enough there to give it a bit of dimension.
Ultimate New York Style Cheesecake With Shortbread Crust
Of course, you may want to use our patented Cheesecake Moat for OPTIMAL results, as it helps you achieve a perfect crust and have less cracks in the cake, less sogginess throughout, etc. A springform pan may be used for this cheesecake recipe as well.
2 1/2 cup flour, all-purpose
1 1/2 cup butter, softened
1/2 cup sugar
2 large egg yolks
1/4 teaspoon orange extract
1/4 teaspoon vanilla extract
Note: This makes plenty of crust — you may have some leftover, but it’s better to have too much than too little
5 packages cream cheese ( 8 oz each)
1 3/4 cups sugar
1/4 cup heavy cream
3 tablespoons flour
2 large egg yoks
5 large eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 teaspoon orange extract
Prepare crust: In large bowl, with mixer at low speed, beat flour, butter, sugar, egg yolk and lemon extract until well mixed. Shape dough into ball; wrap with plastic wrap and refrigerate 1 hour.
Preheat oven to 400-degrees. Press 1/3 of dough onto bottom of 10″ x 2 1/2″ springform pan; keep remaining dough refrigerated.
Bake crust 8-10 minutes ot until golden; Cool. Turn oven control to 475-degrees.
While crust is cooling, prepare filling: In large bowl, with mixer at medium speed, beat cream cheese just until smooth; slowly beat in sugar, scraping bowl often with rubber spatula. Using VERY low speed or a wooden spoon, add cream, flour, egg yolks, eggs and extracts; beat until smooth — do not over beat after adding eggs.
Press remaining dough around sides of pan to within 1-inch of top. Pour cream cheese mixture into crust.
Bake cheesecake 12 minutes. Turn oven control to 300-degrees; bake 35 minutes longer. Turn off oven; let cheesecake remain in oven 30 minutes.
Remove cheesecake from oven; cool completely in pan on wire rack. Cover and refrigerate at least 4 hours or until well chilled.
When cheesecake is firm, loosen sides of the cheesecake pan.
If possible, chill overnight.
Finally —- ENJOY! Nom nom nom…