Line an 8″ spring form pan with two pieces of standard 12×16″ parchment paper. There no need to be super careful and exact here. Just shove the paper into the pan and press it out around the edges. Some pleats will form so don’t try to get rid of them. This give the cheesecake it’s distinctive appearance.
Let the cream cheese come to room temperature, then add it to the bowl of a stand mixer. Use the paddle attachment to break up the blocks and slightly whip the cream cheese.
Add one egg at a time, then process the cream cheese mixture on medium speed until it’s totally incorporated. Follow the same procedure for the remaining eggs. Scrape down the cream cheese from the edges of the bowl so that it gets incorporated in the next round of mixing.
Add the granulated sugar, the vanilla and almond extracts, orange zest and the heavy cream. Run the mixer on medium speed until all of the ingredients are incorporated and the sugar has dissolved. The batter should now look smooth and homogenous.
Pour the cheesecake batter into your parchment lined pan and bake it in a pre-heated 425°F (218°C) oven for 45 to 50 minutes.
The cheesecake is ready when it looks burnt all over, the edges are set, but the center is very loose and jiggly.
Cool the cheesecake to room temperature, or better yet, let it chill in the refrigerator for a few hours. Carefully unmold it from the springform pan and loosen the pleated parchment from around the edges.
Use a hot knife to cut portions of the cheesecake. I keep a pitcher of hot water on standby and soak the knife between each cut.