Zest all three limes setting the limes aside as we'll need some juice in a bit
Using a food mixer or whisk lightly whip the cream until it forms soft peaks, then remove from the mixer and place into a separate bowl.
Next, put the cream cheese, sugar, eggs, 2 teaspoons of lime juice from one of the limes and all the lime zest in to your mixer's mixing bowl or the same bowl you whipped the cream in and using the paddle attachment beat until soft and smooth.These two stages are done separately to avoid curdling of the double cream.
Then add the whipped cream and and mix slowly until combined with the rest of the ingredients – ten seconds max. Do not over mix.
Pour the cheesecake filling evenly over the cooled cheesecake base and use a palette knife if required to spread the mixture flat.
Return to the oven and bake for one hour.
Once removed from the oven allow the cheesecake to cool completely and then cover the dish with cling-film and place in the fridge to chill overnight.