Janet Brunner from St. Augustine, Fla., was looking for a no-bake recipe for lemon Jell-O cheesecake. Mercedes Shideler from Sebastopol, Calif. shared her recipe for lemon cheesecake that she hopes is the one that Brunner is looking for.

This likely is the cheesecake many of us grew up with. Unlike the real deal, even a novice cook can make this and expect good results. With this recipe, you get all the delicious lemon cheesecake flavor without all the extra effort. It's light and tangy — and best of all, it is no-bake. Just be sure you allow enough time for the ingredients to solidify. It is best to chill this overnight to allow the filling time to set completely and the lemony flavor to intensify.

Requests

Jan Robinson says that growing up in Baltimore during the 1960s, her grandparents always had a Mikulski's Bakery marble pound cake on hand when anyone dropped by for a visit. The bakery was originally owned by the family of Sen. Barbara A. Mikulski and was located on Eastern Avenue. She was hoping someone might have the pound cake recipe to share.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, and The Baltimore Sun, 501 N. Calvert St., Baltimore 21278 or email baltsunrecipefinder@gmail.com. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.

No-bake lemon Jell-O cheesecake

Serves 16 to 24

Filling:

1 can (12 ounces) evaporated milk

1 (3-ounce) package lemon Jell-O

1 cup very hot water

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

8 ounces cream cheese, at room temperature

1 cup sugar

Crust:

9 whole graham crackers, crushed

1/4 cup sugar

1/2 cup butter, melted

Chill the evaporated milk in freezer for about 21/2 to 3 hours.

Add the Jell-O and lemon juice to the hot water and mix until all the Jell-O is dissolved completely. Stir in the lemon zest. Refrigerate until thick but not set, about 1 hour.

Meanwhile, prepare the crust. Mix the crushed graham crackers with 1/4 cup sugar and 1/2 cup melted butter. Press into the bottom of a 9-by-13-inch baking dish, reserving about 1 to 2 tablespoons of the crumbs to use as a topping. Set aside.

Once chilled, whip the evaporated milk on high until light and thick. Add 8 ounces softened cream cheese and 1 cup sugar. Whip until well mixed then fold in the Jell-O mixture and blend thoroughly. Pour into prepared crust and spread evenly. Sprinkle the reserved graham cracker crumbs over the top.

Refrigerate several hours or overnight.

Cut into squares and serve