Do you like to go shopping? I have to admit that I really enjoy it. Especially when I run into somebody helpful and pleasant like Kathleen. While shopping for my ingredients to bake a cheese cake way back in September I met Kathleen at the refrigerated section at the supermarket while she was loading up her cart with cream cheese. We started a conversation and figured out that we both had the same plan, to bake a moist, but light New York style cheesecake. I admitted to her that I was a little nervous, since I usually bake my cheesecakes German style with quark and was not that experienced with the New York style cheesecake recipes. Kathleen offered to send me her proven and absolutely fabulous cheese cake recipes. She was getting ready to bake several cheesecakes for a big event. We exchanged e-mails and today I would like to share with you one of Kathleen’s scrumptious New York style cheesecake recipes. I did a few little adjustments (sorry, Kathleen, I just can’t help it) to bake an orange flavored cheesecake with a cinnamon graham cracker crust.
Kathleen, this orange flavored New York Style cheesecake was moist, light, flavorful, with one word, just perfect. Thank you for being so generous in sharing your recipe. This cheesecake will be baked many more times at my house.
* 1 3/4 cups graham cracker crumbs
* 1/2 stick (4 tablespoons) butter, melted
* 1 teaspoon cinnamon
* 3 tablespoons sugar
* 36 oz cream cheese, at room temperature
* 1 3/4 cups sugar
* 3 tablespoons flour
* 1/4 teaspoon salt
* zest of one orange
* juice of one orange
* 1 teaspoon pure orange extract
* 1 teaspoon vanilla
* 6 large eggs, at room temperature
* 3/4 cup heavy whipping cream
For the crust:
Butter a 10 inch springform pan with higher sides.
Combine all the ingredients for the crust in a medium sized bowl until moistened evenly. Convert the crumbs into the springform pan and press the crumbs with your fingers evenly half way up the sides and over the bottom of the pan. Put the pan in your freezer while preheating your oven to 350 F. Place the rack in the center. (The day I baked mine we had -2 F (-19 C) and I just placed the pan outside. That was very practical, but I am glad it warmed up by now.)
After the oven has preheated place the pan in the center of the oven and bake the crust for about 10 minutes. Set aside while preparing the filling.
For the filling:
Preheat oven to 400 F.
Beat the cream cheese in a stand mixer at medium speed until soft and creamy, about 4 minutes. Add the sugar and salt and beat for another 4 minutes, until the cheese is of light consistency. Mix in the vanilla, orange zest, orange juice. Add the eggs, one at a time, beating very well after each addition. Sprinkle on the flour and mix in. Add the cream and beat again until your cheese filling is light and airy.
Pour the filling into the crusted springpan, place in the oven and bake for 10 minutes. Reduce the temperature to 250 F and bake for another 1 hour and 20 minutes. Turn the oven off (door closed) and leave the cheesecake in for another 30 minutes. The cheesecake should be very well set by now.
Take the cake out of the oven and let it cool to room temperature.
When the cake is cool, cover and refrigerate for at least 4 hours. It is even better to cool it overnight.