Discovery! Lemon cheesecake pie
This is a brand-new dessert. It changes cheesecake making from a slow, complicated job to a quick and easy one!
Some cheesecake tends to be dry and grainy; this has a melt-in-the-mouth creaminess. Many cheesecakes require four eggs; this takes only one. Mixing time is brief, baking time only 35 minutes.
Best of all, lemon cheesecake pie appeals to menfolks and everybody — because it’s not too sweet, thanks to the tang of fresh Sunkist Lemons. Try it!
Vintage lemon cheesecake pie recipe (1951)
3 3-oz. packages cream cheese (or one 8-oz. pkg.)
2 tbsp. butter
1/2 cup sugar
1 whole egg
2 tbsp. flour
1/2 cup milk
1/4 cup fresh Sunkist lemon juice
2 tbsp grated lemon peel
1 graham cracker crust, 8 in.
Cream the cheese and butter; add sugar and whole egg. Mix well. Add flour, then milk. Stir in lemon juice and peel.
Pour into unbaked graham cracker pie shell. Sprinkle with crumbs. Bake 35 min. in moderate oven at 350 F.
Chill and serve. (Extra good topped with sour cream.) Serves 6-8.
Graham cracker crust
Crush graham crackers to make 1-1/4 cup fine crumbs. Add 1/4 cup sugar and 1/3 cup melted butter. Mix well. Reserve 1/4 cup of mixture for topping. Press remainder on bottom and sides of 8-inch pie plate. Chill until set.
Quick, easy, inexpensive… delicious with the flavor of FRESH LEMONS!
Bonus recipe: Easy lemon cheesecake pie a big favorite (1970)
Lemon pie and cheesecake are two of America’s favorite desserts, close behind apple and cherry pie in popularity. So a recipe that combines the two Is sure to win favor, especially when it takes little or no baking.
Lemon cheesecake pie is the perfect choice for your bridge party, delicate yet delicious, and easy on the hostess.
ONLY THE CRUST requires time in the oven. That luscious combination of coconut, melted butter and chopped pecans bakes golden-brown in just 15 or 20 minutes.
The filling is even easier; no cooking at all. Simply beat cottage cheese until smooth, then stir it into instant lemon pudding made with milk. A little grated lemon peel adds the zest of fresh lemon to the packaged product. Then just put the filling into the waiting pie shell.
One final step adds glamour and glorious flavor to this easy dessert. Top it with a layer of sour cream instead of the usual meringue and sprinkle with chopped pecans that pick up the pecan flavor in the crust.
JUST SLIP the pie into the refrigerator and let it chill for a few hours, and it’s ready to serve the family or guests.
If you like to be lazy, substitute a prepared graham-cracker crust for the baked coconut crust. Either way, this lemon cheesecake pie is guaranteed to be a hit as a family treat or bridge-party dessert.
Vintage lemon cheesecake pie recipe: Cottage cheese version
From The Morning Call (Allentown, Pennsylvania) August 1, 1971
3-1/2 ounces flaked coconut
1/4 cup chopped pecans
2 tablespoons butter, melted
2 cups cottage cheese
1-3/4 cups milk
2 packages (3-3/4 oz. each) lemon instant pudding
1/2 cup sour cream
To prepare coconut crust: In a small bowl combine coconut and nuts. Stir in butter. Press firmly and evenly against bottom and sides of a 9-inch pie plate. Bake in a preheated 325-degree oven 15 to 20 minutes, or until coconut is light golden brown. Cool.
To prepare filling: In a small mixing bowl beat cottage cheese until smooth; set aside Prepare pudding mix according to package directions using 1-3/4 cups milk. Stir in cottage cheese and lemon peel. Turn into pie shell. Top with sour cream and nuts. Chill several hours.