Lemon pudding cheesecake recipe
Easy to make the “busy-day” way
The tang of cheese – the crunchiness of graham cracker crust — the tart-sweet smoothness of Jell-O Lemon Instant Pudding!
“Busy-Day” lemon cheesecake
Version 2: Easy lemon cheesecake – vintage recipe
By Jean Tallman, Food Editor – Des Moines Tribune (Des Moines, Iowa) April 3, 1959
Lots of women avoid cheesecake because they don’t want to buy a cheesecake pan — a spring-form pan with a removable rim that really can’t be used for much besides cheesecake. Other women avoid this delicacy because it has too many expensive ingredients.
Here, if you’ve never made one, is a recipe that is a fine starting point in cheesecake cookery. It requires no cooking, no special pan, few expensive ingredients.
While most unbaked cheesecakes are simply froth with a little richness and not much taste, because they’re made with gelatin. This one seems almost like the cooked kind because its base is pudding instead of froth.
The pudding is instant lemon, which contributes taste of its own, and richness comes from cream cheese. There’s more cheesecake richness in the topping, a frosting of soured cream slightly sweetened. Makes 8 rich servings.
Family favorite for years! Also works well with some other flavors. Try vanilla with half milk and half eggnog. Sprinkle nutmeg on top.