Who doesn’t love a dessert that feels like pure indulgence in every bite? Our Lazarus Cheesecake is a show-stopping treat that’s as rich in flavor as it is in history. Inspired by the classic New York-style cheesecake, this recipe gets its name from its ability to revive any dessert table with its creamy texture and irresistible taste.
We’ve perfected this recipe to balance a luscious cream cheese filling with a buttery graham cracker crust. It’s the kind of dessert that makes you pause and savor every forkful. Whether you’re celebrating a special occasion or just treating yourself, this cheesecake is sure to impress.
Lazarus Cheesecake Recipe
Ingredients
For the Crust:
- 2 cups graham cracker crumbs (about 15 full sheets)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp pure vanilla extract
- 1/2 tsp fresh lemon juice (optional for a slight tang)
For the Topping (Optional):
- 1 cup sour cream
- 2 tbsp powdered sugar
- 1/2 tsp pure vanilla extract
Instructions
Prepare the Crust:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outer base in aluminum foil to prevent leaks during baking.
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles a wet sand-like texture.
- Press the mixture firmly and evenly into the bottom of the springform pan to create the crust. Use the bottom of a flat glass or measuring cup for compactness.
- Bake the crust for 10 minutes at 325°F. Allow it to cool while preparing the filling.
Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese using a hand-mixer or stand mixer on medium speed until smooth and creamy. Avoid overmixing to prevent air bubbles.
- Gradually add the sugar, beating until fully incorporated and the mixture is silky.
- Add the eggs one at a time, mixing on low speed after each addition. Scrape the bowl’s sides with a spatula to ensure a uniform texture.
- Blend in the sour cream, vanilla extract, and optional lemon juice until smooth and consistent.
Assemble and Bake:
- Pour the cheesecake filling over the prepared crust, ensuring the surface is even.
- Place the springform pan in a larger roasting pan or baking dish. Pour hot water into the roasting pan, filling it halfway up the springform pan to create a water bath. This step helps prevent cracks on the cheesecake.
- Bake the cheesecake at 325°F for 75-90 minutes. The edges should set while the center jiggles slightly when the pan is gently shaken.
- Turn off the oven and prop open the oven door. Allow the cheesecake to cool inside the oven for 1 hour.
Optional Topping:
- Mix sour cream, powdered sugar, and vanilla extract in a small bowl until smooth.
- Spread the mixture evenly on top of the cooled cheesecake for added flavor.
Cool and Serve:
- After the cheesecake cools to room temperature, refrigerate for at least 6 hours (or overnight) to achieve the best texture and flavor.
- Before serving, run a knife around the edges of the pan to release the cheesecake. Carefully remove the springform sides.
Time & Temperature Reference:
| Stage | Temperature | Duration |
|---|---|---|
| Preheating Oven | 325°F | N/A |
| Baking Crust | 325°F | 10 minutes |
| Baking Cheesecake | 325°F | 75-90 minutes |
| Cooling in Oven | N/A | 1 hour |
| Refrigerating | N/A | At least 6 hours |
Ingredients
To create the luxurious Lazarus Cheesecake, we’ll need carefully measured components for three key parts: the crust, the filling, and an optional topping. Here’s everything you’ll need:
For The Crust
- 1 and ½ cups finely crushed graham cracker crumbs (use a food processor for best results)
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
For The Filling
- 4 packages (8 oz each) full-fat cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 4 large eggs, at room temperature
For The Topping (Optional)
- 1 cup sour cream
- ¼ cup powdered sugar, sifted
- ½ teaspoon pure vanilla extract
Tools And Equipment
When making the perfect Lazarus Cheesecake, having the right tools and equipment is essential to ensure optimal results. Here’s a breakdown of the essentials you’ll need to prepare, bake, and serve this decadent dessert with precision and ease:
Essential Tools & Equipment
- Springform Pan (9-inch): Allows you to easily release the cheesecake without damaging its delicate crust or sides.
- Mixing Bowls (variety of sizes): To combine the crust ingredients and prepare the luscious filling.
- Electric Mixer (Stand or Hand): Ensures a smooth, creamy filling without lumps, which is key to the cheesecake’s texture.
- Silicone Spatula: Ideal for scraping down the sides of bowls and evenly layering the filling.
- Measuring Cups and Spoons: For precise measurements of both liquids and dry ingredients, ensuring flavor balance.
- Food Processor or Blender: Necessary for finely crushing the graham crackers if pre-crushed crumbs are not available.
- Whisk: Useful for blending the eggs and ensuring the cheesecake batter is lump-free.
For Baking & Cooling
- Roasting Pan: Used for the water bath (bain-marie) during baking to maintain an even temperature and prevent cracks in the cheesecake.
- Aluminum Foil: Wraps around the bottom of the springform pan to prevent water from seeping into the crust.
- Wire Rack: Crucial for cooling the cheesecake evenly while maintaining its structural integrity.
Serving & Presentation
- Cake Server or Palette Knife: Helps achieve clean slices while transferring cheesecake from the pan to serving plates.
- Fine Mesh Sifter: Optional, for dusting the top of the cheesecake with powdered sugar or cocoa powder.
- Sharp Chef’s Knife: For cutting smooth slices; run the knife under warm water and dry it between cuts for professional results.
Equipment Checklist (Summary Table)
| Equipment | Purpose |
|---|---|
| Springform Pan | Releases cheesecake without compromising its texture. |
| Mixing Bowls | Prepares crust and combines batter ingredients. |
| Electric Mixer | Achieves smooth, lump-free filling. |
| Food Processor | Crushes graham crackers into fine crumbs. |
| Roasting Pan | Essential for baking the cheesecake in a water bath. |
| Aluminum Foil | Prevents water bath seepage into the crust. |
| Wire Rack | Ensures even cooling to maintain structure. |
| Cake Server | Facilitates clean, elegant serving. |
With these Tools And Equipment, preparing the legendary Lazarus Cheesecake becomes a seamless and enjoyable process. Every item plays a role in perfecting the cheesecake’s smooth texture, golden crust, and flawless presentation.
Directions
Let’s walk through the step-by-step process of making the Lazarus Cheesecake. Follow along carefully, and you’ll achieve a cheesecake with a creamy center, a golden buttery crust, and a flawless finish.
Prep The Crust
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine:
- 2 cups of finely crushed graham cracker crumbs
- 1/2 cup (1 stick) melted unsalted butter
- *1/3 cup granulated sugar
- Mix thoroughly with a silicone spatula until it resembles damp sand.
- Press the mixture firmly into a 9-inch springform pan, covering the bottom and slightly up the sides. Use the bottom of a measuring cup to ensure an even layer.
- Bake in the preheated oven for 10 minutes. Once done, let the crust cool completely on a wire rack.
Make The Filling
- In a large mixing bowl, beat 3 blocks (24 oz) of full-fat cream cheese (softened to room temperature) with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add 1 cup granulated sugar, beating until fully incorporated. Scrape the sides of the bowl with a silicone spatula.
- Add:
- 1 cup sour cream
- 1 tbsp pure vanilla extract
Beat on low speed until blended and creamy.
4. Add 3 large eggs, one at a time, mixing just until the yolk disappears to avoid overmixing.
Assemble The Cheesecake
- Double-wrap the outside bottom and sides of the springform pan (with crust) in heavy-duty aluminum foil. This prevents water from leaking into the pan during the water bath.
- Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula to smooth the surface.
- Prepare the water bath by placing your springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake The Cheesecake
- Bake the cheesecake in the water bath at 325°F (163°C) for 1 hour and 10 minutes to 1 hour and 20 minutes.
- The edges should be set, but the center should jiggle slightly when shaken (it will firm up as it cools).
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Cooling And Chilling
- Remove the cheesecake from the water bath. Discard the foil and place the cheesecake on a wire rack to cool at room temperature for an additional 2 hours.
- Cover the cheesecake with plastic wrap (leave it in the springform pan) and refrigerate for at least 6 hours or overnight for the best texture and flavor.
- Once chilled, release the springform pan, transfer the cheesecake to a serving platter, and garnish with your favorite toppings or the optional sour cream topping.
Here’s a quick time overview of the Lazarus Cheesecake process:
| Step | Time Required |
|---|---|
| Baking the crust | 10 minutes |
| Preparing the filling | 15 minutes |
| Baking the cheesecake | 70-80 minutes |
| Cooling in the oven | 1 hour |
| Room temperature cooling | 2 hours |
| Chilling in the fridge | Minimum 6 hours |
With these steps, your Lazarus Cheesecake will turn out beautifully creamy, indulgent, and ready for any occasion.
Make-Ahead Instructions
Making the Lazarus Cheesecake ahead of time is a smart way to ensure the dessert’s flavor and texture are fully developed and ready for your occasion. This cheesecake actually benefits from resting, as it allows the rich, creamy flavors to meld beautifully. Here’s how we can plan and prepare the recipe in advance:
1. Prepare and Bake in Advance
We can prepare and bake the cheesecake up to 2 days in advance. Follow all steps for assembling, baking, and cooling. Once the cheesecake has cooled to room temperature:
- Remove it from the water bath if used.
- Keep the cheesecake in the springform pan for easier storage.
- Cover the top securely with plastic wrap or aluminum foil ensuring no condensation drips onto the surface.
2. Refrigeration Tips
Refrigerate the cheesecake for a minimum of 8 hours or overnight, but up to 48 hours is ideal. This not only enhances the creaminess but also gives the flavors more time to develop. Store it on a stable shelf in the refrigerator to prevent disturbances.
3. Freezing the Lazarus Cheesecake
If we’re planning to make the cheesecake even further ahead, freezing is an excellent option:
- Let the baked cheesecake cool completely, as residual heat can create ice crystals during freezing.
- Remove any toppings before freezing for the best results.
- Wrap the cheesecake, still in its springform pan, with multiple layers of plastic wrap. Follow this with a layer of heavy-duty aluminum foil for airtight protection.
- Store in the freezer for up to 3 months.
When we’re ready to serve, transfer the cheesecake to the refrigerator to thaw for about 10–12 hours. This allows it to defrost evenly.
4. Topping and Serving Notes
For best results, add your toppings just before serving. Whether it’s a fruit compote, whipped cream, or a chocolate drizzle, applying fresh toppings ensures the presentation stays perfect.
Quick Overview of Make-Ahead Times
| Preparation Step | Make-Ahead Duration |
|---|---|
| Bake and refrigerate | Up to 2 days |
| Freeze (thaw in fridge) | Up to 3 months |
| Add toppings | Just before serving |
Tips For The Perfect Lazarus Cheesecake
Creating the perfect Lazarus Cheesecake requires attention to detail and a few key techniques. Follow these tips to ensure your cheesecake turns out rich, creamy, and flawless every time.
1. Use Room Temperature Ingredients
Ensure the cream cheese, sour cream, and eggs are at room temperature before mixing. Cold ingredients can create lumps in the batter and prevent that ultra-smooth texture we’re aiming for.
2. Properly Prepare the Water Bath
The water bath method is essential for preventing cracks. Wrap the springform pan tightly with heavy-duty aluminum foil to keep water from seeping in, and position the pan in a roasting dish. Pour hot water into the dish until it reaches halfway up the sides of the springform pan.
Tip: Use a slow, steady hand when pouring. Adding water directly from the tap may cause splashes that can ruin the crust.
3. Don’t Overmix the Batter
When beating the cream cheese, avoid overmixing, especially after adding eggs. Overmixing incorporates too much air into the batter, which can lead to cracking during baking. Aim for a velvety, thick consistency.
4. Pre-Bake the Crust
For a sturdy base, press the crust firmly into the pan and bake it for 10 minutes before adding the filling. This helps maintain its structure and prevents a soggy bottom.
5. Bake Low and Slow
Set the oven to 325°F and bake the cheesecake gently. This lower temperature ensures even cooking without overcooking the edges while keeping the center soft. Using a timer is key to staying on track.
6. Check for the Jiggle
To know when your cheesecake is done, give the pan a gentle shake. The center should still have a slight jiggle but appear set around the edges. Overbaking can make the texture dense instead of creamy.
7. Cool Gradually
After baking, turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour. This gradual process minimizes the risk of cracking from sudden temperature changes.
8. Chill Completely
Refrigerate the cheesecake for at least 6-8 hours or preferably overnight. This step allows the flavors to fully develop and ensures the cheesecake is firm enough for clean slicing.
9. Use the Right Tools
Invest in tools like a springform pan, electric mixer, and offset spatula for professional results. These essentials make the process smoother and contribute to an even bake and aesthetic presentation.
10. Add Toppings Strategically
Add toppings like berries or whipped cream right before serving to preserve their freshness. If using sauces, drizzle them just before slicing to avoid sogginess.
Lazarus Cheesecake Preparation Overview
For quick reference, here’s a breakdown of key steps and their durations:
| Step | Time Required |
|---|---|
| Preheat Oven & Crust Prep | 20 minutes |
| Bake Crust | 10 minutes |
| Mix Filling & Assemble | 15 minutes |
| Bake Cheesecake | 50-60 minutes |
| Cool in Oven | 1 hour |
| Chill in Refrigerator | 6-8 hours (minimum) |
Follow these expert tips and practices to deliver a dessert masterpiece worthy of its name—the Lazarus Cheesecake! Each step ensures rich flavor, a creamy texture, and perfect presentation.
Conclusion
The Lazarus Cheesecake is more than just a dessert; it’s a true showstopper that combines rich flavors, a creamy texture, and a touch of indulgence. With the right ingredients, tools, and techniques, creating this masterpiece becomes an enjoyable and rewarding experience.
Whether you’re celebrating a special occasion or treating yourself to something extraordinary, this cheesecake is sure to impress. By following our detailed steps and expert tips, you’ll have a dessert that’s as stunning as it is delicious. Let’s make every bite unforgettable!
Frequently Asked Questions
What makes the Lazarus Cheesecake unique?
The Lazarus Cheesecake stands out for its rich flavor, creamy texture, and buttery graham cracker crust. It’s inspired by New York-style cheesecake but incorporates expert techniques like using a water bath and gradual cooling for a perfectly smooth, crack-free finish.
Do I need a water bath to bake the Lazarus Cheesecake?
Yes, a water bath is essential to ensure even baking and to prevent cracks on the cheesecake’s surface. It helps maintain a moist environment while baking.
Why is it important to use room temperature ingredients?
Room temperature ingredients, particularly cream cheese, sour cream, and eggs, ensure smooth blending and prevent lumps in the cheesecake batter, resulting in a creamy texture.
How long should I chill the cheesecake?
The cheesecake should be chilled for at least 6–8 hours, or preferably overnight, to achieve the best texture and flavor. Proper chilling helps the filling set completely.
Can I make the Lazarus Cheesecake ahead of time?
Yes, the Lazarus Cheesecake can be made up to 2 days in advance. It stores well in the refrigerator, allowing the flavors to fully develop before serving.
Can the Lazarus Cheesecake be frozen?
Absolutely. You can freeze the cheesecake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing, and add toppings after thawing for the best presentation.
What tools do I need to make the Lazarus Cheesecake?
Key tools include a springform pan, mixing bowls, an electric mixer, and a roasting pan for the water bath. These ensure the best results while making the cheesecake.
How can I prevent cracks on my cheesecake?
Use a water bath, avoid overmixing the batter, and bake at a low temperature. Gradual cooling after baking also helps prevent cracks.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, but the center has a slight jiggle. Avoid overbaking to maintain a creamy texture.
What toppings pair well with the Lazarus Cheesecake?
Fresh fruit, fruit compotes, whipped cream, chocolate ganache, or caramel sauce are excellent topping options. Add toppings just before serving for optimal freshness and presentation.