Adjust the oven rack one slot below the middle position and preheat the oven to 200°C.

Beat the cream cheese in a large mixing bowl until smooth. Add lemon and lime zest and mix well. Separate one egg. Add egg white to the mixture and beat well. Add yolk. Beat again. Repeat with second egg. Add Cake Mix and beat in on slow speed until just mixed.

In another bowl, beat cream to same consistency as the yoghurt. Fold yoghurt into the whipped cream. Fold this mixture into the cream cheese mixture. Pour and scrape cake mixture into the paper lined tin.

Bake for 40 minutes.

Turn oven off, open door a few centimetres using a wooden spoon to keep it open. Leave cake to cool in the warm oven for another 30 minutes.

Remove cake from oven and allow to cool at room temperature.

Gently ease away the sides of the springform tin and slide the cake off the base of the tin or lift the cake out with the paper. Peel off baking paper around the sides and cut into slices.

Serve with a rooibos caramel sauce and decorate with granadilla and leftover rooibos white chocolate