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Lazarus Cheesecake
Crust:
1 3/4 C. graham-cracker crumbs
1/3 C. butter, melted
1/4 C. sugar
Filling:
3 packages (8 oz. each) cream cheese, at room temperature
1 1/2 C. sugar
4 eggs
1 T. vanilla
Topping:
1 1/2 C. sour cream
1/4 C. sugar
1 t. vanilla
Crust:
Blend cracker crumbs, melted butter and 1/4 cup sugar. Press the crumbs onto the
side and bottom of a well-greased, 10-inch springform pan. Set aside.
Filling:
Mix the cream cheese and 1 1/2 cups sugar for 3 to 5 minutes. Add the eggs and
vanilla. Beat the mixture for 30 minutes.
Meanwhile, heat the oven to 300�F.
Turn the cheese mixture into the prepared pan and bake 50 to 60 minutes. Remove
from the oven and let cool at room temperature for 20 minutes.
Topping:
Blend the sour cream, 1/4 cup sugar and the vanilla. Pour on top of the cooled
cheesecake and return to the oven for 10 more minutes.
Varieties
Amaretto:
Add 2 ounces amaretto instead of vanilla to the filling. Decorate the topping
with toasted sliced almonds.
Chocolate chip:
Add 6 ounces crushed chocolate chips or shaved Swiss chocolate to the filling.
Decorate the topping with shaved chocolate or crushed chocolate chips.
Chocolate marble:
Remove 1 cup of the plain filling and add 2 ounces of Nestle Toll House Choco
Bake. Pour onto the remaining filling and swirl lightly just before baking. No
topping needed.
Yield: 1 10 inch cheesecake.
Note: 30 minutes is the correct time for beating this recipe.
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