Description
An easy copycat recipe for the famous two-layer dessert
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1 cup unsalted butter (2 sticks)
- 1 cup sugar
- 1 large egg
- 2 oz. cream cheese (room temperature)
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 3 oz. cream cheese (room temperature)
- 3 Tbsp. sugar
- 1 egg white
- 1/4 tsp. vanilla extract
Instructions
- Preheat oven to 325 degrees. Coat 6 ramekins with nonstick cooking spray.
- Make the cake layer: Beat butter, sugar and cream cheese together in the bowl of a stand mixer fitted with the paddle attachment. Beat in the egg, vanilla and salt.
- With the mixer running on low speed, slowly add the flour until incorporated. Pour 6 Tbsp. cake mixture into each ramekin.
- Clean the bowl of the stand mixer and place it back on the stand. (Alternatively, do the next step in a separate large bowl.)
- Make the cheesecake layer: Beat the sugar and cream cheese together. Slowly beat in the egg white and vanilla until combined. Pour 1 Tbsp. of the cheesecake batter on top of the cake layer in each ramekin.
- Place the ramekins on a baking sheet. Bake 45- 50 minutes, until tops are golden brown. Transfer ramekins to a wire rack to cool. Once completely cool, run a knife around the edges of each cake to release them from the ramekins.
- Serve warm or at room temperature with a scoop of ice cream.