Easy lemon cheesecake pie: Retro recipes from the ’50s & ’70s

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Easy lemon cheesecake pie retro recipe from the 1950s

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!

Easy lemon cheesecake pie - A retro recipe from the 1950s

Vintage lemon cheesecake pie recipe (1951)

Lemon cheesecake pie (1951)

Lemon cheesecake pie (1951)

Yield: 8
Cook Time: 35 minutes
Total Time: 35 minutes

Ingredients

  • 9 ounces cream cheese
  • 2 tablespoon butter
  • 1/2 cup sugar
  • 1 whole egg
  • 2 tablespoon flour
  • 1/2 cup milk
  • 1/4 cup fresh Sunkist lemon juice
  • 2 tbsp grated lemon peel
  • 8-inch graham cracker crust

Instructions

  1. Crush graham crackers to make 1-1/4 cup fine crumbs.
  2. Add 1/4 cup sugar and 1/3 cup melted butter.
  3. Mix well.
  4. Reserve 1/4 cup of mixture for topping.
  5. Press remainder on bottom and sides of 8-inch pie plate.
  6. Chill until set.
  7. Now for the filling -- cream the cheese and butter; add sugar and whole egg.
  8. Mix well.
  9. Add flour, then milk.
  10. Stir in lemon juice and peel.
  11. Pour into unbaked graham cracker pie shell.
  12. Sprinkle with crumbs.
  13. Bake for 35 minutes in moderate oven at 350 (F).
  14. Chill and serve. (Extra good topped with sour cream.)

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 326Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 64mgSodium: 250mgCarbohydrates: 32gFiber: 1gSugar: 18gProtein: 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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Quick, easy, inexpensive… delicious with the flavor of FRESH LEMONS!

Easy lemon cheesecake pie retro recipe from the 1950s


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.

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Vintage lemon cheesecake pie recipe Cottage cheese version 1971

Vintage lemon cheesecake pie recipe: Cottage cheese version

From The Morning Call (Allentown, Pennsylvania) August 1, 1971

Lemon cheesecake pie (1971)

Lemon cheesecake pie (1971)

Yield: 8
Cook Time: 20 minutes
Total Time: 20 minutes

Ingredients

  • 3-1/2 ounces flaked coconut
  • 1/4 cup chopped pecans
  • 2 tablespoons butter, melted
  • 2 cups cottage cheese
  • 1-3/4 cups milk
  • 7-1/2 ounces lemon instant pudding
  • 1/2 cup sour cream
  • Chopped pecans

Instructions

  1. To prepare coconut crust: In a small bowl combine coconut and nuts.
  2. Stir in butter.
  3. Press firmly and evenly against bottom and sides of a 9-inch pie plate.
  4. Bake in a preheated 325 (F) oven 15 to 20 minutes, or until coconut is light golden brown.
  5. Cool.
  6. To prepare filling: In a small mixing bowl beat cottage cheese until smooth; set aside.
  7. Prepare pudding mix according to package directions using 1-3/4 cups milk.
  8. Stir in cottage cheese and lemon peel.
  9. Turn into pie shell.
  10. Top with sour cream and nuts.
  11. Chill several hours.

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: 465Total Fat: 30gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 56mgSodium: 487mgCarbohydrates: 31gFiber: 3gSugar: 5gProtein: 22g

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. My mother worked for Woman’s Day Magazine in the 50s and 60s, tested recipes, was a contributing editor for the Encyclopedia of Cooking, and wrote an article on games for children. My older sister was on one of the covers, forgot the year but I recall the price of the issue was 2 cents!

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