In a large mixing bowl, add the room temperature cream cheese and use an electric hand mixer on medium high speed to beat it until smoothy and creamy.
Add granulated sweetener into the bowl and continue with electric hand mixer for approx. 2 to 3 minutes, until smooth and creamy and there are no signs of graininess.
Add one egg, mix in thoroughly, and repeat for the second egg, making sure to get all the mixture from the sides of the bowl mixed in.
Pour in sour cream, vanilla essence , lemon and lime juice, lemon and lime zest. Use electric hand mixer on low – medium speed to thoroughly blend everything together (about 1 – 2 minutes)
Pour the filling onto the base. If you notice any air bubbles on the surface, lift and place tin firmly several times on the counter to reduce air pockets.
Fill a baking tray (that will fit the springform tin) with 1 inch of water. Wrap the bottom of the tin in foil so that it comes half way up the sides of the tin. Place into the water bath. Bake the cheesecake for 25 minutes in a preheated oven at 160 degrees Celsius/325 degrees Fahrenheit.
Cheesecake is cooked when the edges are set and slightly firm to the touch, and the middle has a slight wobble.
Remove from the water bath and remove foil. Cover cheesecake in the tin with a towel and let it come to room temperature. Put into an air tight container with lid firmly sealed, then refrigerate overnight.