Name: Mandarin Orange Meringue Cheesecake
Prep time: 15 min
Cook time: 70 min
Ingredients: 150 g All-purpose flour; 75 g Sugar; 1 packet Vanilla sugar; 1 Egg; 50 g Butter (Cold, cubed); 500 g Low-fat quark; 100 g Sugar; 1 packet Vanilla sugar; 3 Egg yolks; 100 g Vegetable oil; 3 tsp Lemon juice; 1 packet Vanilla pudding mix; 250 g Milk; 1 Dose Mandarin oranges (300 g); 3 Egg whites; 1 pinch Salt; 100 g Sugar

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💡 Recipe at a Glance

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The Cake: An ultra-creamy cheesecake packed with sweet mandarin oranges and topped with a fluffy meringue that forms signature golden droplets (“tears”) as it cools.
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Time Needed: Super quick dough and filling prep, followed by bake time and letting it cool overnight for the best texture.
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Method: The shortcrust dough, creamy filling, and stiff meringue topping come together effortlessly step-by-step in your Thermomix^®.

This recipe for Mandarin Orange Cheesecake with Meringue is perfect for anyone who loves baking, whether you’re a seasoned pro or totally new to the kitchen!

With just a handful of simple ingredients and easy-to-follow steps, you’ll whip up an impressive, crowd-pleasing dessert in no time.

Whether you serve it for dessert or as a sweet treat alongside your afternoon coffee, this cheesecake is always a hit!

Fun fact: In Germany, this gorgeous cake is affectionately known as Tränchentorte or Goldtröpfchentorte (literally “Tear Cake” or “Golden Drops Cake”) because of the pretty little caramel-like droplets that form on top as it cools! 🙂

In this simple recipe with clear step-by-step instructions, I’ll show you just how easy it is to whip up this delicious **cheesecake in your Thermomix®** in no time flat.

A cheesecake topped with mandarin oranges and meringue.

You’re going to love this cheesecake because it’s:

Super easy and totally beginner-friendly, even if you don’t bake often.
The ultimate crowd-pleaser for special occasions, birthdays, or family get-togethers.
Rich, moist, and extra creamy thanks to the luscious filling.
Super versatile, so you can easily customize it to your liking.
Made with basic pantry staples you probably already have on hand.

A close-up of a cheesecake with mandarin oranges and meringue.

My Best Tips for Success

Baking times can vary depending on your oven, so be sure to start keeping an eye on the cheesecake around the 50-minute mark.

Those signature golden droplets (teardrops) form naturally as the cake cools—just be sure to leave it completely undisturbed while it rests!

Keep the cheesecake covered and stored in the fridge.

A slice of cheesecake topped with mandarin oranges and meringue.

Can You Store Leftovers?

Short-term: Cover with a cake dome and keep at room temperature.

Longer-term: Store in the fridge for 3 to 4 days.

Do not freeze: Freezing alters the texture of the cheesecake—especially that fluffy meringue topping!

A slice of mandarin orange cheesecake with meringue and a cup of coffee in the background.

Here’s What You’ll Need for Mandarin Orange Meringue Cheesecake

For the crust:

All-purpose flour
Granulated sugar
Vanilla sugar
Egg
Cold butter, cubed

For the filling:

Low-fat quark
Granulated sugar
Vanilla sugar
Egg yolks
Vegetable oil
Lemon juice
Vanilla pudding powder
Milk
Canned mandarin oranges

For the meringue:

Egg whites
Salt
Granulated sugar

Step-by-step photos for making mandarin orange cheesecake with meringue. — Prep steps for Mandarin Orange Cheesecake with Meringue 1/4

How to Make Mandarin Orange Cheesecake with Meringue

Step-by-Step Instructions:

First, drain the mandarin oranges well in a colander or sieve, line the bottom of your springform pan with parchment paper, and preheat your oven to 325°F convection (160°C).

Next, add all the ingredients for the crust into the mixing bowl and mix for 20 sec / speed 6 until a smooth dough forms.

Wrap the dough in plastic wrap and pop it in the fridge to chill for about 15 minutes.

Meanwhile, let’s make the filling! (No need to rinse the mixing bowl). Add all of the ingredients except the mandarin oranges to the bowl and mix for 20 sec / Speed 4.

Gently fold in the mandarin oranges using a spatula.

Next, press the shortcrust dough evenly into the bottom of your springform pan, pressing it about 1 inch up the sides to create a crust.

Prick the bottom of the crust a few times with a fork.

Pour in the filling and bake the cheesecake for about 60 minutes. (If the top starts browning too quickly near the end, loosely tent it with a piece of parchment paper or aluminum foil).

While the cake is in the oven, rinse and thoroughly dry the mixing bowl, then insert the butterfly whisk attachment!

About 10 minutes before the cake is done baking, add the egg whites and a pinch of salt to the bowl and whip until stiff, about 2 min / Speed 4.

With the blades running on Speed 4 (no timer set), very slowly sprinkle the sugar through the hole in the lid. Then, whip for another 2 min / Speed 4 until stiff and glossy.

Once the 60 minutes are up, take the cake out of the oven and spoon the meringue over the top, using a spoon to create pretty waves and peaks (try to leave a tiny border around the very edge of the pan).

Pop the cake back into the oven and bake for another 10–15 minutes, until the meringue turns a beautiful light golden color.

Remove the cake from the oven, but leave it in the pan for now. Run a small knife gently around the inside edge of the pan to loosen the meringue if needed.

Place the cake in a cool spot and let it cool completely—this will take at least a few hours, but overnight is even better!

The filling needs to be fully set before you slice into it.

Those signature little “tear drops” will start to form on top as the cake cools.

Try not to disturb the process by moving the cake around while it’s resting!

The “tears” are actually tiny droplets of sweet moisture naturally released from the filling as it cools down.

If you move the cake, that liquid gets jostled around and won’t form those pretty, uniform droplets on top.

Slice, serve, and enjoy!

A slice of mandarin orange cheesecake with meringue.

By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.

Happy baking!

If you loved this quick recipe for mandarin orange cheesecake with meringue, you’ll definitely want to check out my delicious crustless cheesecake, too! 🙂

Best, Christoph

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Mandarin Orange Meringue Cheesecake