Acerca de la Receta
Indulge in the ultimate dessert experience with our 'Strawberry Bliss Delight: Warm Cream Cheese Cake with Luscious Strawberry Sauce.' This extraordinary creation combines the velvety richness of cream cheese with the warmth of buttery cake, crowned by a tantalizing strawberry sauce. Each bite is a symphony of flavors and textures, as the soft, moist cake merges seamlessly with the tangy cream cheese layer, all while being elegantly balanced by the sweet and refreshing strawberry sauce. Whether served as a centerpiece for a special occasion or a comforting treat on any day, this recipe offers a gourmet delight that's as visually stunning as it is irresistibly delectable.
Ingredientes
For the Cake:
8 (6 oz.) ramekins
Raw turbinado sugar, for coating ramekin bottoms
1 cup unsalted butter, softened
2 oz. cream cheese, softened
1 cup granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla extract
1 egg
1/2 cup buttermilk
1 1/2 cups all-purpose flour
8 fresh strawberries, sliced for garnish
Fresh mint leaves, for garnish
For the Cream Cheese Layer:
4 oz. cream cheese, softened
1/2 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla extract
For the Strawberry Sauce:
2 cups strawberries, fresh or frozen
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
Preparación
For the Cake:
Preheat the oven to 325°F (165°C). Grease the ramekins generously with cooking spray. Sprinkle about 2 teaspoons of turbinado sugar on the bottom of each ramekin, swirling it along the lower 1/2 inch and the bottom.
In the bowl of a stand mixer, cream together the softened butter, cream cheese, and granulated sugar for 30-60 seconds until well combined.
Add the baking powder, baking soda, salt, and vanilla extract to the mixture. Mix until everything is well incorporated.
Add the egg and beat for another 30-60 seconds.
Gradually add 1/2 cup of flour and mix for 30 seconds. Then, add 1/2 of the buttermilk and mix for another 30 seconds. Repeat with another 1/2 cup of flour and the remaining buttermilk. Finally, add the last 1/2 cup of flour and mix for 30 seconds until the batter is smooth.
For the Cream Cheese Layer:
In a small bowl, combine the softened cream cheese, granulated sugar, egg, and vanilla extract. Mix until well combined. Avoid overmixing.
For the Strawberry Sauce:
Place the strawberries, granulated sugar, and fresh lemon juice in a blender. Blend until you have a smooth sauce. Store the sauce in the refrigerator.
Assembly and Baking:
Using an ice cream scoop, place two even scoops of the cake batter into each ramekin.
Top each ramekin with 2 tablespoons of the cream cheese layer.
Bake the cakes in the preheated oven for about 30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Allow the cakes to cool for 10-15 minutes. Gently invert each ramekin onto a dessert plate to release the cakes.
Serve the warm cakes with a scoop of vanilla ice cream. Drizzle the strawberry sauce over the top and garnish with fresh strawberry slices and a mint leaf.