Step 1

Preheat your oven to 325°F (165°C).

Step 2

Generously coat 6- 12 oz ramekins with butter. (Optional- you can make in smaller 7-8 oz ramekins and make two batches- make sure to recoat the cleaned ramekins after first use).

Step 3

Sprinkle the inside of each ramekin with brown sugar or turbinado sugar, tilting and patting to coat evenly. This gives the cake its signature caramelized edge.

Step 4

In a large mixing bowl, beat butter, cream cheese, and sugar together until light and fluffy (about 3–4 minutes).

Step 5

Add the eggs, one at a time, beating well after each addition.

Step 6

Mix in the vanilla extract.

Step 7

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 8

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.

Step 9

In a medium bowl, beat cream cheese, sugar, egg, and vanilla extract together until smooth and creamy. The mixture will have a more liquid texture.

Step 10

Fill each prepared ramekin about 2/3 full with the cake batter.

Step 11

Pour an equal amount of the cream cheese mixture on top of each small cake. Smooth to coat the top.

Step 12

Place the ramekins on a baking sheet and bake in the preheated oven for 40–45 minutes, or until the tops are golden brown and the cakes spring back when lightly pressed.

Step 13

Let the cakes cool slightly in the ramekins for about 8 minutes.

Step 14

In a small saucepan, combine strawberries or raspberries, sugar, and water or orange juice over medium heat.

Step 15

Cook until the fruit breaks down, and the mixture thickens slightly (about 8 minutes).

Step 16

Blend the sauce until smooth with an immersion blender or in a blender until smooth.

Step 17

Carefully run a knife around the edges of each cake to loosen and invert onto serving plates.

Step 18

Drizzle with warm raspberry sauce.

Step 19

Top with whipped cream, vanilla ice cream, and a garnish of fresh berries for the ultimate experience.