# @tom.smallwood on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@tom.smallwood/video/7599564621539855634
- **Gondola URL:** https://gondola.cc/posts/73828740-tomsmallwood-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/b314fec65b.jpg
- **Posted:** 2026-01-26T07:12:11.000+00:00
- **Account Owner:** Tom Smallwood (@tom.smallwood) — https://gondola.cc/tom.smallwood

## Caption

The REAL Japanese cheesecake   312g Cream cheese  56g unsalted butter  73g caster sugar  188g cream  6 egg yolks  80g cake flour (or 64g plain + 16 corn flour)  Pinch salt  1 tsp Vanilla  30g lemon juice  6 egg whites  1/4 tsp cream of tartar  73g caster sugar  Pre-heat your oven to 180°C Add the cream cheese, butter, sugar, cream to a microwave safe bowl and heat for 60 seconds at a time, stirring between, until smooth and homogenous.  Allow to cool for a few minutes, then whisk in the egg yolks, one at a time. Making sure each yolk is fully combined before adding the next.  Sift in the flour then add the vanilla and lemon juice. Whisk to combine. Set aside to cool down. Don’t put this in the fridge, it’s easier to fold in the egg whites when it is warm Using an electric mixer, beat the egg whites and cream of tartar with a pinch of salt, gradually adding the sugar until stiff peaks. Fold egg whites into the cream cheese mixture. Starting with a small amount of egg whites whisked through the cream cheese. This will make the two combine easier. Add the remaining egg whites in 2-3 stages to avoid larger clumps floating around.  Transfer into a lined, spring-form cake tin, wrapped with foil on the outside. Tap gently on the bench to knock out any large air bubbles.  Pour hot water into a roasting tray until it reaches half way up the cake tin. Bake at 180°C for 40 minutes then reduce the temperature to 150°C and bake for another 10-15 or until the top is browned and the cheesecake jiggles, like when jelly is set.  Cool the cake inside the oven with the door cracked for at least 30 minutes to avoid the cake collapsing. Serve straight away for a warm and super fluffy cheesecake. It’s like thousands of bubbles pop when you eat it. Alternatively cool it down in the fridge before serving. This changes the texture and becomes closer to regular cheesecake but is still lighter. #soufflecheesecake #japanesecheesecake #baking #letsgetbaked 

## Stats

- **Views:** 31,032
- **Likes:** 1,159
- **Shares:** 94
- **Comments:** 11

## Tags

soufflecheesecake, letsgetbaked, japanesecheesecake, baking

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