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Lemon Cheesecake

Submitted by CSCS Derek Johnson, USCG

Makes: 16 Servings

Ingredients:

Crust:

2 cups ground gingersnap cookies
6 tablespoon (¾ stick) unsalted butter, melted

Filling:

5 (8-oz) packages cream cheese,room temp
2 cups sugar
¼ teaspoon salt
7 large eggs
3 cups (24 oz) sour cream
2 tablespoon finely grated lemon peel
2 tablespoon fresh lemon juice

Directions:

Preheat oven to 350°F. Mix cookie crumbs and melted butter. Press into a 9-inch springform pan. Bake for 12 minutes, then cool. Reduce oven to 325°F. Wrap pan in foil.
Beat cream cheese until smooth. Gradually add sugar and salt, then mix in eggs one at a time. Stir in sour cream, lemon zest, and lemon juice.
Pour filling into crust. Place pan in a roasting pan and add hot water halfway up the sides. Bake for 1 hour 25 minutes until slightly puffed.
Remove from water bath, cool on a rack for 2 hours, then refrigerate uncovered until cold. Cover and chill at least 1 day before serving.Remove from the water bath and foil wrap.
Cool on a wire rack for 2 hours, then refrigerate uncovered until fully chilled.
Cover and keep refrigerated for at least 1 day (up to 2 days) before serving.

About the Chef

Coast Guard Base Honolulu, located on Sand Island, serves as a strategic hub in the Pacific. It supports Coast Guard missions like search and rescue, law enforcement, and environmental protection. The base provides maintenance, logistics, and administrative support, ensuring operational readiness for units across the region, and plays a key role in safeguarding Hawaii’s maritime interests.

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