Prepare the cheesecake up to 48 hours in advance. Bake the cheesecake below the middle of the oven for 1 hour, until almost set in the middle. No Bake Lemon/Lime Cheesecake is a community recipe submitted by ReneK and has not been tested by so we are not able to answer questions regarding this recipe. Cambridge Weight Plan Ltd. Hatton House, Hunters Road, Corby, Northants, NN17 5JE. Keep the stem ginger syrup as the flavour is great with rhubarb. Registered in England and Wales No.1673704. Fax +44 (0)1536 202396. Try swapping the lemon and lime zests in the filling for 1 tsp vanilla bean paste, then swirl through a couple of tablespoons of good quality rhubarb jam. Getting Ready. Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping. You will need – 1 food processor, Hand blender or bowl and whisk. It’s easy to change the flavours here. 1 Spatula or wooden spoon, 1 x 23cm springform tin and 1 small pot. Christmas Tel +44 (0)1536 403344. Divide the mixture between the two glasses and chill in the fridge for two hours. Crust: Mix all ingredients together and press into a large round pie dish. Mix the lemon and lime juice, mascarpone and icing sugar together in a bowl until well combined.