Mastro’s Warm Butter Cake Recipe

Method

• 1)

  Pre-heat your oven to 325°F. Line the bottom and sides of the springform pans with parchment paper, the parchment for the sides should be about 1 inch higher than the pan. In a bowl add ½ Cup room temp Cream Cheese, ⅓ Cup Sugar, ½ a Large Egg, 2 Teaspoons Sour Cream, ¼ Teaspoon Vanilla Extract stir slowly with a whisk until all lumps are gone. Set aside to use later.

• 2)

  If you plan on serving it with Raspberry Sauce, place ½ Cup of Raspberry Jam and 1 Tablespoon of Water into a saucepan. Heat on low and stir until it looks smooth. You can add a little more water if you want the sauce thinner. Pour the sauce through a mesh strainer and use a silicone spatula to push the sauce though. Discard the seeds and set the sauce aside for serving.

• 3)

  In your stand mixer bowl, add ¾ Cup Unsalted Butter, ¼ Cup Cream Cheese, ½ Cup Light Brown Sugar, ¾ Cup Granulated Sugar, use the paddle attachment and mix on high speed for 3 minutes, it should be light and fluffy. Add 1½ Large Eggs and mix on the slowest speed until the eggs look combined. I a large bowl, combine 1½ Cups All Purpose Flour, ¾ Teaspoon Coarse Kosher Salt, ½ Teaspoon Baking Powder, ¼ Teaspoon Baking Soda, stir well with a whisk. Add half of the flour mixture and mix on slow speed until the flour is combined, add the rest of the flour and mix on slow until combined, scrape the bowl to ensure an even mixture.

• 4)

  Divide the batter evenly between the 4 pans, fill about halfway through or about 177 grams of batter for each pan. Use a spoon to even out the batter. Pour in about 2½ Tablespoons of cheesecake batter into each pan. Place the pans into your 325°F pre-heated oven on the middle rack and bake for 45 Minutes. It’s normal for the center of the cakes to be slightly sunk in. Remove the pans and let them cool on a wire rack for 10 minutes, then remove them from the spring form pan to cool further, you want to serve them when they are just lukewarm – if you serve them too warm, it just melts the ice cream all over the cake.

• 5)

  Flip the cakes over onto serving plates, flat bottom side should be up and cheesecake layer should be on the bottom. Put 1½ Teaspoons of Coarse Turbinado Sugar on top of each cake and even it out. Use a culinary torch to caramelize some of the sugar, you don’t need to melt all the sugar (see pic above). Garnish the plate with sliced mandarin oranges and strawberries. Top with a scoop of Häagen-Dazs Vanilla Bean Ice Cream, drizzle on the raspberry sauce and garnish with a sprig of mint – serve with a large bowl of homemade whipped cream. Enjoy!