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“Busy-day” lemon cheesecake (1959)

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Busy-day lemon cheesecake recipe

Lemon pudding cheesecake recipe

Easy to make the “busy-day” way

No cooking!

The tang of cheese – the crunchiness of graham cracker crust — the tart-sweet smoothness of Jell-O Lemon Instant Pudding!

“Busy-Day” Lemon Cheesecake

Busy-day lemon cheesecake

Busy-day lemon cheesecake

Yield: 8
Prep Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients

  • 1 large (8 oz) package cream cheese
  • 2 cups whole milk
  • 1 package Jell-O Lemon Instant Pudding
  • 1 8-inch graham cracker crust

Instructions

  1. Soften cream cheese, blend with 1/2 cup milk.
  2. Add remaining milk and the pudding mix. Beat slowly with egg beater just until well mixed, about 1 minute. (Do not overbeat.)
  3. Pour at once into graham cracker crust. Sprinkle graham cracker crumbs lightly over top. Chill about an hour.
  4. Serve to 8 delighted people -- a real party dessert that you can make so easily -- thanks to Jell-O Instant Pudding.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 228 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 11mg Sodium: 247mg Carbohydrates: 32g Fiber: 1g Sugar: 17g Protein: 5g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
PS: It takes the special qualities of Jell-O Instant Pudding to make this luscious cheesecake. Cooked pudding will not give satisfactory results with this recipe.

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Busy-day lemon cheesecake 1959

Version 2: Vintage easy lemon cheesecake 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 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.

Easy lemon cheesecake

Easy lemon cheesecake

Yield: 8

Ingredients

  • 1 cup graham cracker crumbs
  • 2 tablespoons powdered sugar
  • 4 tablespoons melted butter
  • 1 8-ounce package cream cheese
  • 2 cups milk
  • 1 package lemon instant pudding mix
  • 1/4 teaspoon lemon rind
  • 1 carton sour cream
  • 1 tablespoon sugar
  • 1/4 teaspoon vanilla

Instructions

  1. Combine crumbs, powdered sugar and melted butter and press most of this mixture into an 8 by 8-inch cake pan. Save a few crumbs for the top.
  2. Place cream cheese, set at room temperature to soften, in a bowl and stir with fork until well-softened.
  3. Add 1/2 cup of the milk, a little at a time, blending until mixture is very smooth.
  4. Then add remaining 1-1/2 cups milk, the pudding mix and lemon rind.
  5. Beat with egg beater just until well mixed, about a minute.
  6. Pour over crumbs and refrigerate a few minutes until filling sets.
  7. Stir the 1 tablespoon sugar and the vanilla into sour cream and spread over lemon mixture.
  8. Sprinkle top with remaining crumbs and chill until serving time.

Notes

1 cup is about about 18 graham crackers

Recommended Products

As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 265 Total Fat: 18g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 51mg Sodium: 266mg Carbohydrates: 21g Fiber: 1g Sugar: 7g Protein: 5g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
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One Response

  1. Family favorite for years! Also works well with some other flavors. Try vanilla with half milk and half eggnog. Sprinkle nutmeg on top.

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