Lightly grease the base of your 20cm / 8 inch springform tin with butter. Set aside.

Using a food processor, blitz the digestive biscuits into a fine crumb. Alternatively, place the biscuits into a food bag and carefully bash them with a rolling pin until they are completely pulverised into crumbs.

Melt the butter in a heatproof bowl in the microwave for 30 seconds or until melted.

Pour the melted butter over the biscuit crumbs in the food processor and blitz again until combined. Alternatively, place the biscuit crumbs into a large bowl and pour the melted butter over them. Mix together until completely combined. The mixture should resemble something slightly drier than wet sand.

Using the fine edge of a cheese grater, zest your limes into your biscuit base and mix in until more evenly distributed.

Press the butter and biscuit mix into the base of your springform tin, using a spatula/palette knife/spoon to even the layer out. Make sure to push the biscuit evenly into the edge.

Chill the base in the fridge while you make your cheesecake mix.

In a large bowl, whisk the cream cheese to loosen it slightly. Using an electric whisk here is preferable, but you can hand whisk if needed.

Pour the double cream over the cream cheese and whisk again until smooth.

Add the condensed milk and whisk again. Taste the mix now - feel free to add a little more condensed milk if you want it sweeter.

Squeeze your limes, allowing the juice to pour into a small bowl or jug so that you can catch any rogue pips.

Whisk the lime juice into the cheesecake mix. Taste the mix again here and add more lime juice -a little at a time - if desired.

Continue whisking the mix until it has thickened and can hold its shape in stiff peaks.

Retrieve your biscuit base from the fridge as it should now be set and firm.

Pour or spoon the cheesecake mix over the biscuit base. Use a palette knife to smooth the top of the mix, gently pressing it into the tin to fill any gaps.

Chill the cheesecake in the fridge for at least 5 hours before serving, but for best results, chill your no bake lime cheesecake overnight.

When your cheesecake has fully set and you are ready to serve, whip your cream. In a large bowl, whisk the cream and icing sugar together until the mix has reached stiff peaks.

Spoon into a piping bag or sandwich bag with the corner cut off and a 2D closed star piping tip in the end.

Pipe four large swirls on the centre of your no bake lime cheesecake to form a diamond shape.

Generously spray the whipped cream swirls with the gold edible glitter. Feel free to spray a little glitter over the entire cheesecake, too!

When you’re ready, gently unclip and slowly open up the outside of the cheesecake tin. Then, carefully lift the outer part of the tin up and over the cheesecake. Leave your cheesecake on the base part of the tin and serve from it.