Start by preheating your oven to 350°F (175°C). Lightly grease your ramekins or baking dish with butter or nonstick spray, then set them aside while you prepare the batter.

In a large mixing bowl, cream together the softened butter and 4 oz of cream cheese until smooth. Slowly add in the sugar, beating until the mixture becomes light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla and salt. Gradually fold in the flour just until it’s combined—be careful not to overmix. Set the batter aside.

In another bowl, beat together the remaining 8 oz of cream cheese, ⅓ cup sugar, the egg, and a splash of vanilla extract. Mix until the filling is creamy and slightly fluffy.

Spoon some of the cake batter into the bottom of each ramekin (or into your baking dish), filling them about halfway. Next, add a layer of the cream cheese filling right in the center. Top it off with more cake batter until each ramekin is about three-quarters full. Use a spoon or spatula to smooth out the tops.

Place the ramekins on a baking sheet and pop them into your preheated oven. Bake for 40–45 minutes, or until the tops are golden and a toothpick inserted into the cake (not the filling) comes out clean or with just a bit of the cream cheese layer on it. A few cracks on top are totally normal.

While the cakes bake, combine your fresh berries, a splash of water or orange juice, and sugar in a small saucepan. Cook over medium heat, stirring occasionally, for about 5–8 minutes or until the berries break down and the sauce thickens a bit. Taste and adjust the sugar if needed. Let it cool slightly before serving.

Let the cakes rest for about 5–10 minutes after baking. Serve them warm, topped with a generous spoonful of berry sauce. Want to go all out? Add a scoop of vanilla ice cream on top—just like they do at Mastro’s.