Prepare your pans. Preheat the oven to 325°F. Thoroughly grease individual cake molds or oven-safe ramekins with baking spray or softened butter, and place them on a rimmed baking sheet.

Make the cake batter. In a stand mixer with the paddle attachment, beat the butter, cream cheese and sugar for 1–2 minutes until smooth. Add the eggs one at a time, mixing on low about 30 seconds after each, scraping the bowl as needed. Mix in the vanilla.

Whisk the flour and salt together in a separate bowl. Add to the butter mixture and mix on low just until incorporated. Avoid overmixing.

Make the cream cheese layer. In a separate bowl, beat the cream cheese and sugar until smooth. Add the egg and mix just until combined. It will be softer and looser than the cake batter.

Fill the pans. Divide the cake batter among the molds and smooth it out. Spoon the cream cheese mixture over the top and spread it gently. Fill no more than about three-quarters of the way up each mold; use another mold for extra batter rather than overfilling.

Bake low and slow. Bake about 60–75 minutes for larger individual cakes, checking earlier for smaller or shallower molds. The tops should be golden brown and the centers set; a toothpick in the cake portion should come out without wet batter.

Let the cakes rest. Cool in the pans for about 15 minutes. Run a thin knife around the edges if needed, then gently turn them out onto a cooling rack. (If serving from ramekins, leave them in their dishes.)

Optional caramelized finish. Lightly coat the exposed surfaces with a thin layer of sugar. On a heatproof surface, torch the sugar, keeping the flame moving until golden. Let it harden briefly; watch closely, as it can burn quickly.

Serve warm. Top each warm cake with a generous scoop of vanilla ice cream, add fresh berries or fruit, and enjoy.