Tangerine Cream Cheese Cake

Tangerine Cream Cheese Cake

Tangerine cream cheese cake is a delightful dessert that combines the tanginess of tangerines with the creamy richness of cream cheese, resulting in a burst of flavors with every bite. This article will explore the history, ingredients, preparation process, serving suggestions, health benefits, and variations of this delectable dessert.

A freshly baked Tangerine Cream Cheese Cake topped with citrus zest and whipped cream, ready to be served.

History and Origin of Tangerine Cream Cheese Cake

The exact origins of tangerine cream cheese cake are unclear, but it likely originated in the United States, where citrus fruits like tangerines are abundant. Over time, this dessert has gained popularity and evolved into various recipes, each with its unique twist.

Ingredients Required

Main Ingredients

  • Tangerines: Freshly squeezed tangerine juice and zest are essential for imparting a vibrant citrus flavor to the cake.
  • Cream Cheese: Provides a creamy texture and tangy taste that complements the tangerines perfectly.
  • Flour, Sugar, Eggs, Baking Powder, Salt: Basic cake ingredients for structure and sweetness.

Optional Ingredients for Variation

  • Vanilla Extract: Enhances the flavor profile of the cake.
  • Almond Extract: Adds a subtle nutty undertone.
  • Whipped Cream: For topping the cake.

Step-by-Step Preparation Process

Preparing the Cake Batter

  1. Preheat the oven and prepare cake pans.
  2. Cream together butter, sugar, and eggs until light and fluffy.
  3. Gradually add dry ingredients and tangerine juice.
  4. Fold in tangerine zest.
  5. Pour batter into prepared pans and bake until golden brown.

Making the Cream Cheese Filling

  1. Beat cream cheese until smooth.
  2. Gradually add sugar, eggs, and tangerine zest.
  3. Pour filling over baked cake layers and refrigerate until set.

Assembling the Cake Layers

  1. Place one cake layer on a serving plate.
  2. Spread a layer of cream cheese filling.
  3. Top with another cake layer and repeat.
  4. Finish with a final layer of cream cheese filling.

Decorating the Cake

  • Garnish with tangerine slices, zest, or whipped cream for an elegant finish.

Tips for Perfecting Your Tangerine Cream Cheese Cake

  • Use room temperature ingredients for better incorporation and a smoother batter.
  • Don’t overmix the batter to avoid a dense cake texture.
  • Allow the cake to cool completely before adding the cream cheese filling to prevent it from melting.

Serving Suggestions

  • Serve slices of tangerine cream cheese cake with a dollop of whipped cream or a drizzle of tangerine syrup for extra indulgence.

Health Benefits of Tangerine Cream Cheese Cake Ingredients

  • Tangerines are rich in vitamin C and antioxidants, which boost immunity and promote healthy skin.
  • Cream cheese provides calcium and protein essential for bone and muscle health.

Variations and Substitutions

  • Substitute tangerines with oranges or lemons for a different citrus flavor.
  • Experiment with different extracts such as lemon or almond for added depth of flavor.

Frequently Asked Questions (FAQs)

  1. Can I use store-bought tangerine juice instead of fresh?
    • While fresh tangerine juice is preferred for optimal flavor, you can use store-bought juice as a substitute.
  2. Can I make this cake ahead of time?
    • Yes, you can prepare the cake layers and cream cheese filling in advance and assemble them before serving.
  3. Can I freeze leftover cake slices?
    • Yes, wrap individual cake slices tightly in plastic wrap and store them in an airtight container in the freezer for up to one month.
  4. Can I omit the cream cheese filling?
    • While the cream cheese filling adds richness to the cake, you can omit it for a lighter dessert.
  5. Can I use low-fat cream cheese for a healthier option?
    • Yes, you can use low-fat cream cheese, but keep in mind that it may affect the texture and flavor slightly.


Tangerine cream cheese cake is a delightful dessert option that combines the refreshing taste of tangerines with the creamy indulgence of cream cheese. With its citrusy flavor and creamy texture, this cake is sure to be a hit at any gathering. Whether you’re celebrating a special occasion or simply craving a sweet treat, give this recipe a try for a burst of sunshine in every bite.

Tangerine Cream Cheese Cake

Tangerine Cream Cheese Cake

Discover the tangy-sweet delight of Tangerine Cream Cheese Cake – a citrus-infused treat perfect for any occasion!
5 from 1 vote
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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 5 peoples
Calories: 300kcal


For the cake base:

  • 4 fresh eggs size. M
  • 80 g sugar
  • 1 packet of vanilla sugar 8g
  • 1 teaspoon grated lemon peel
  • 1 pinch of salt
  • 100 g flour type 405
  • 50 g melted butter

For the cream cheese cream:

  • 6 sheets of light gelatin
  • 200 g cream cheese preparation
  • low in fat 0.4% fat
  • 120 g sugar
  • 1 packet of vanilla sugar 8g
  • 2 tbsp tangerine juice
  • 1 tbsp lemon juice
  • 500 g quark lean level
  • 200 ml whipped cream

For the fruit topping:

  • 3 small cans of mandarin oranges
  • each with a drained weight of 175 g
  • 1 packet of clear cake icing
  • finished product


  • To prepare the tangerine cream cheese cake the day before
  • Recipe Viennese base basic recipe to make a fruit tart base.
  • After it has cooled down, let it rest wrapped in aluminum foil until the next day.

For completion:

  • Place the cake base immediately on a plate and surround it with a cake ring.
  • Or place the base on the cleaned baking pan and fold the springform pan rim back over and close it.
  • Open the mandarin orange cans, carefully strain the fruit through a sieve, collecting the fruit juice, then drain the fruit well.
  • Soak 6 sheets of light gelatine in cold water for 10 โ€“ 15 minutes.

For the quark and cream cheese cream:

  • Cream cheese preparation (here in my recipe this is a very low-fat version, but can also have a higher fat level), in a mixing bowl together with sugar, vanilla sugar, 2 tbsp tangerine fruit juice and 1 tbsp lemon juice for about 2 minutes with the electric hand mixer Beat with stirring sticks until the sugar has dissolved.
  • Add the curd and stir briefly.
  • Squeeze out the soaked gelatine leaves lightly, place them in a small pot, then heat the gelatine on the stove while stirring until the gelatine has just dissolved (do not let it boil), then immediately pull the pot to the side.
  • Put 2 heaped tablespoons of the quark cream in a bowl, pour the dissolved gelatine over it and immediately mix thoroughly with the quark cream.
  • Now quickly pour the entire contents of the bowl into the remaining curd mixture into the mixing bowl and fold in evenly.


Calories: 300kcal

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