• Preheat oven to 325℉. Spray four 6 oz oven safe ramekins with baking spray and sprinkle the bottoms and sides generously with turbinado sugar, tilting to coat the sides, set aside.
  ¼-⅓ Cup Turbinado Sugar
• In a large mixing bowl, beat butter and cream cheese, then sugar together.
  ½ Cup Butter, 2 oz Cream Cheese, ¾ Cup Sugar
• Add the egg, vanilla extract and almond extract.
  1 Egg, ½ teaspoon Vanilla, ¼ teaspoon Almond Extract
• In a separate bowl, whisk together the flour, baking powder, and salt.
  ¾ Cups Flour, ½ teaspoon Fine Sea Salt, ½ teaspoon Baking Powder
• Add the dry ingredients to the wet mixture, mixing just until combined. Do not over-mix.

Cream Cheese Filling

• In a medium bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract together until smooth and creamy.
  2 oz Cream Cheese, 3 Tablespoons Sugar, 1 Egg Yolk, 1 teaspoon Vanilla Paste or Extract
• Scoop about 6 tablespoons of cake batter into each sugared ramekin.
• Place 2 heaping tablespoons of cream cheese mixture on top of each cake. Smooth it out a little.
• Place the ramekins on a baking sheet and bake in the preheated oven for 40–45 minutes, or until the tops are set and the edges of the cakes spring back a little.

Raspberry Sauce

• Meanwhile, cook the raspberries, lemon and sugar over medium heat, allowing to boil for 1 minute. Cool slightly then push through a mesh strainer to remove seeds. Set aside.
  1 Cup Fresh Raspberries, 3 Tablespoons Sugar, 1 Squeeze Lemon Juice
• Allow to cool for 15 minutes then use a knife around the edges. Turn out onto a plate and serve with ice cream and raspberry sauce!