Lucy M. There’s a story behind every great recipe, and angel sponge cheesecake entered my life during a particularly stressful week when I desperately needed something therapeutic to bake. Watching the sponge rise beautifully while the cheesecake mixture set on top felt almost meditative, and the kitchen smelled like pure comfort.
When I finally sat down with a slice, fork sinking through those tender layers, I understood why it had such an angelic name. The impossibly light texture combined with just enough creamy richness created something that felt like a warm hug in dessert form. If you need a baking project that soothes the soul while delivering spectacular results, look no further than this gem.
Why You’ll Love this Angel Sponge Cheesecake
This angel sponge cheesecake sits somewhere between a cloud and a dream, which sounds dramatic until you actually taste it. The texture alone makes it worth the effort—imagine airy sponge meeting silky cheesecake filling that’s been kissed with orange zest.
I’m telling you, that citrus brightness cuts through the richness in a way that keeps you coming back for more. It looks impressive too, which means people will think you’re fancy. And honestly, who doesn’t want to serve something called “angel sponge” at their next dinner party? The name practically does the work for you.
What Ingredients are in Angel Sponge Cheesecake?
The foundation of this angel sponge cheesecake starts with two distinct components that come together to create something truly special. The sponge layer requires just a handful of basic baking staples, while the cheesecake portion brings in richer ingredients along with a citrus twist that elevates the entire dessert. Each ingredient plays a specific role in building those dreamy layers of texture and flavor.
For the Angel Sponge:
- 2 extra-large eggs
- 6 tablespoons (75g) granulated sugar
- ⅓ cup (55g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Cheesecake Layer:
- ½ cup (115g) salted butter, softened
- ¾ cup (150g) granulated sugar
- 3 extra-large eggs, separated
- Finely grated zest and juice of 2 oranges
- ¾ cup + 2 tablespoons (200g) full-fat cream cheese
- 1¼ cups (300ml) heavy cream, lightly whipped
For Decoration:
- Confectioners’ sugar, for dusting
- Orange segments
- Mint leaves
Pay attention to ingredient temperatures and quality here—your butter and cream cheese absolutely need to be softened to room temperature for smooth incorporation, and don’t even think about using low-fat cream cheese if you want that luxurious texture. The oranges should be fresh and fragrant since their zest and juice are doing serious flavor work. When it comes to the eggs, extra-large is specified for a reason, as using smaller eggs will throw off the ratios in both the sponge and cheesecake layers.
Looking for more from-scratch baking? Our Zucchini Loaves is wonderfully satisfying to make.
How to Make this Angel Sponge Cheesecake
- Begin by preheating the oven to 350°F and preparing a 9-inch springform pan by greasing it thoroughly and lining the base with parchment paper. In a large mixing bowl, beat 2 extra-large eggs with 6 tbsps (75g) granulated sugar until the mixture becomes thick and pale.
- Gently fold in the sifted ⅓ cup (55g) all-purpose flour, ½ tsp baking powder, and ¼ tsp salt, taking care not to deflate the mixture.
- Pour the batter into the prepared pan, spread it evenly, and bake for 20–25 minutes until the sponge is springy to the touch. Remove from the oven and allow it to cool completely before carefully cutting the sponge horizontally in half.
- Once the sponge has cooled, clean the springform pan and re-line it with fresh parchment. Place one sponge layer inside the pan to form the base.
- Prepare the cheesecake filling by beating together ½ cup (115g) softened salted butter, ¾ cup (150g) granulated sugar, 3 egg yolks (reserving the whites), finely grated zest and juice of 2 oranges, and ¾ cup + 2 tbsps (200g) full-fat cream cheese until smooth and well combined.
- In a separate bowl, whip 1¼ cups (300ml) heavy cream until it reaches a light, cloud-like consistency, then gently fold this into the cheese mixture.
- Whip the 3 reserved egg whites until stiff peaks form and carefully fold them into the filling until just combined. Pour half of the cheesecake mixture over the first sponge layer, top with the second sponge layer, then add the remaining filling, smoothing the top evenly.
- Refrigerate the cheesecake for several hours or overnight until set. Before serving, dust the top with confectioners’ sugar and decorate with fresh orange segments and mint leaves for an elegant presentation.
Angel Sponge Cheesecake Recipe
Ingredients
Method
- Begin by preheating the oven to 350°F and preparing a 9-inch springform pan by greasing it thoroughly and lining the base with parchment paper. In a large mixing bowl, beat 2 extra-large eggs with 6 tbsps (75g) granulated sugar until the mixture becomes thick and pale.
- Gently fold in the sifted ⅓ cup (55g) all-purpose flour, ½ tsp baking powder, and ¼ tsp salt, taking care not to deflate the mixture.
- Pour the batter into the prepared pan, spread it evenly, and bake for 20–25 minutes until the sponge is springy to the touch. Remove from the oven and allow it to cool completely before carefully cutting the sponge horizontally in half.
- Once the sponge has cooled, clean the springform pan and re-line it with fresh parchment. Place one sponge layer inside the pan to form the base.
- Prepare the cheesecake filling by beating together ½ cup (115g) softened salted butter, ¾ cup (150g) granulated sugar, 3 egg yolks (reserving the whites), finely grated zest and juice of 2 oranges, and ¾ cup + 2 tbsps (200g) full-fat cream cheese until smooth and well combined.
- In a separate bowl, whip 1¼ cups (300ml) heavy cream until it reaches a light, cloud-like consistency, then gently fold this into the cheese mixture.
- Whip the 3 reserved egg whites until stiff peaks form and carefully fold them into the filling until just combined. Pour half of the cheesecake mixture over the first sponge layer, top with the second sponge layer, then add the remaining filling, smoothing the top evenly.
- Refrigerate the cheesecake for several hours or overnight until set. Before serving, dust the top with confectioners’ sugar and decorate with fresh orange segments and mint leaves for an elegant presentation.
Notes
What exactly are angelcakes?
Angel sponge cheesecake combines the best of both worlds, but understanding angelcakes is essential. Angelcakes are light, airy sponge cakes made primarily with egg whites, sugar, and flour, containing no butter or oil. The absence of fat gives them their distinctive fluffy, cloud-like texture and pristine white color. These cakes rely on whipped egg whites for leavening rather than baking powder or soda. The key to perfect angel sponge is gently folding ingredients to preserve the air bubbles in the beaten egg whites. They’re traditionally baked in tube pans with removable bottoms, which help the delicate structure rise and cool properly without collapsing. Angel sponge cheesecake layers feature a subtly sweet flavor and tender crumb that pairs beautifully with creamy cheesecake filling, fresh fruit, or light glazes. Their low-fat profile makes them a popular choice for health-conscious dessert lovers. The texture is slightly chewy yet melt-in-your-mouth soft, offering a sophisticated base for cheesecake creations that are lighter than traditional butter-based versions.Angel Sponge Cheesecake Substitutions and Variations
While this recipe is absolutely gorgeous as written, I’d be doing you a disservice if I didn’t mention the endless ways you can adapt it to suit your pantry, preferences, or whatever citrus happens to be lounging in your fruit bowl. Swap oranges for lemons, limes, or even grapefruit for a different flavor profile. You can fold fresh berries into the cream cheese mixture, add a splash of vanilla extract, or dust the finished cake with cocoa powder instead of confectioners’ sugar. Want it richer? Use mascarpone in place of cream cheese. The possibilities really are endless here.
What exactly are angelcakes?
Angel sponge cheesecake combines the best of both worlds, but understanding angelcakes is essential. Angelcakes are light, airy sponge cakes made primarily with egg whites, sugar, and flour, containing no butter or oil. The absence of fat gives them their distinctive fluffy, cloud-like texture and pristine white color. These cakes rely on whipped egg whites for leavening rather than baking powder or soda.
The key to perfect angel sponge is gently folding ingredients to preserve the air bubbles in the beaten egg whites. They’re traditionally baked in tube pans with removable bottoms, which help the delicate structure rise and cool properly without collapsing.
Angel sponge cheesecake layers feature a subtly sweet flavor and tender crumb that pairs beautifully with creamy cheesecake filling, fresh fruit, or light glazes. Their low-fat profile makes them a popular choice for health-conscious dessert lovers. The texture is slightly chewy yet melt-in-your-mouth soft, offering a sophisticated base for cheesecake creations that are lighter than traditional butter-based versions.
What to Serve with Angel Sponge Cheesecake
Once you’ve got this beauty plated and ready to go, you’ll want to keep the accompaniments simple so they don’t compete with all that citrusy, creamy goodness. I like serving it with a strong espresso or robust black tea, something that’ll cut through the richness. Fresh berries work beautifully if you’re feeling fancy, or honestly, nothing at all is perfectly acceptable. The orange segments already provide fruity brightness, and that whipped cream layer is basically dessert heaven on its own. Sometimes less really is more, you know? Let the cheesecake shine without cluttering the plate.
Final Thoughts
Listen, if you’ve made it this far through the recipe, you’re basically already committed to something pretty spectacular. This angel sponge cheesecake isn’t your average dessert, and honestly, that’s the whole point. It’s the kind of thing that makes people lean back in their chairs and go quiet for a second. The fluffy sponge, that creamy orange-kissed filling, the way it all just melts together? Worth every single step. So go ahead, dust it with confectioners’ sugar, slice it up, and watch everyone’s face light up. You’ve earned this moment.
