Ingredients Jump to Instructions ↓

  1. 1/2 cup butter

  2. 2 cups shortbread cookie crumbs

  3. 5 (8-ounce) packages cream cheese, softened

  4. 1 3/4 cups granulated sugar

  5. 3 tablespoons all-purpose flour

  6. 1 tablespoon finely grated orange or lemon peel

  7. 5 large eggs

  8. 2 large egg yolks

  9. 1/4 cup whipping cream

  10. 1/4 cup orange flavored liqueur, such as Grand Marnier

Instructions Jump to Ingredients ↑

  1. Preheat oven to 475°F (245°C). Butter bottom and sides of a 10-inch springform pan. Melt butter in a small saucepan. Add cookie crumbs and mix until thoroughly combined. Press mixture onto bottom and 1-inch up sides of prepared pan. Refrigerate until needed. In a large bowl, combine cream cheese, sugar, flour and orange peel. Beat with an electric mixer on medium speed until smooth. Add eggs and yolks, one at a time, beating well after each addition. Stir in cream and liqueur until well combined. Pour mixture into crust and bake for 10 minutes. Reduce heat to 200°F and bake 1 1/2 hours or until set. Turn off oven and leave cheesecake in oven with the door ajar, for 30 minutes. Finish cooling cheesecake on a wire rack. Cover and refrigerate until completely chilled (6 to 8 hours). To serve, run a sharp knife around the edge to loosen. Remove pan and cut into wedges.


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