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.
If you go with more orange than lemon, the flavour gets very odd indeed.
Preheat oven to 475-degrees.
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.
Plus, it will make the texture light, and not dense.
In a separate bowl, combine the sugar, flour, and salt.
Add to cream cheese.
Add all flavouring extracts to cheese mixture.
Add eggs, one at a time, gently beating after each addition.
Stir in cream.
Transfer mixture into prepared crust in a 9-inch springform pan.
Let sit in a cool area for 5minutes, allowing time for any small bubbles to dissipate.
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.
A proper cheesecake sould be golden and set around the edges, but still jiggly in the middle.
Loosen the edge of the cake from the springform pan with a knife, to help prevent cracking.
Let cool at room temp for 30 minutes, then refrigerate for at least 3 hours.
This cake is best served the next day, after it has had a little time for aging.
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.
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.