Meal Kit

Key Lime Cheesecake


Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 0.375 cup Sugar
  • Info
    4 oz. Sour Cream
  • Info
    3 oz. Gingersnaps
  • Info
    0.9 oz. Butter
  • 1 8" Pie Pan
  • Info
    8 oz. Cream Cheese
  • 2 Tbsp. Key Lime Juice
  • Info
    1.7 fl. oz. Liquid Egg

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Crust

    Preheat oven to 325 degrees. Mix 2 tsp. sugar into sour cream in a small bowl and set aside. Keep cookies in bag (or if desired, transfer them to a larger bag) and crush them using a rolling pin. If you do not have a rolling pin, use a bottle of wine/oil/etc: anything that gets the job done. Melt butter in microwave or small pan. In a small bowl, mix together cookie crumbs and butter and then transfer into foil pan. Press crumbs along the bottom and sides of pan. Use a flat bottomed glass to pack it down firmly. Try to get the crust at least halfway up the sides. Place the cake pan on a baking sheet and bake for 8 minutes. Set aside to cool.

  2. 2

    Make the Filling

    In a medium mixing bowl, combine cream cheese, sugar, and key lime juice and whisk together. Add eggs and whisk, whisk, whisk! Be sure to whisk carefully in the beginning so you don't splatter the liquids everywhere. Then, put some muscle into it; you want it to be light and smooth and the more you whip it, the fluffier it will become.

  3. 3

    Bake the Cheesecake

    Fill foil pan with the cheesecake batter; it should come just about to the lip of the pan and place in oven. Bake for approximately 25 minutes. Center of cheesecake will still jiggle like jello but the edges will be set. There should be no color on the top. Remove from oven.

  4. 4

    Top the Cheesecake

    Pour prepared sour cream mixture on top of hot cheesecake and spread to edges of pan. Put back into the oven for approximately 8 minutes. Topping will be set and shiny when it's done. Leave out at room temperature for 20 minutes and refrigerate for at least 2 hours before slicing and serving.

  5. 5

    Plate the Dish

    Cut with a warm knife to get clean slices. Enjoy!

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