Soften the cream cheese, add sugar, vanilla extract, and lemon juice, and mix.

Add cornstarch, fresh cream, and strawberry compote, put it in a piping bag, and refrigerate.

Mix all the dry ingredients, then add the eggs, heavy cream, and vanilla extract and mix.

Add warm milk and melted unsalted butter and mix well.

Let the dough rest at room temperature for 15 minutes.

Grease the muffin tin with butter and coat it with sugar.

Fill the mold with the butter rice cake batter and add the cream cheese filling.

Bake in a 180-degree oven for 35 minutes, then let it cool.

Sprinkle sugar and melt it with a torch to caramelize.

Soften the cream cheese, add sugar, vanilla extract, and lemon juice, and mix.

Add cornstarch, fresh cream, and strawberry compote, put it in a piping bag, and refrigerate.

Mix all the dry ingredients, then add the eggs, heavy cream, and vanilla extract and mix.

Add warm milk and melted unsalted butter and mix well.

Let the dough rest at room temperature for 15 minutes.

Grease the muffin tin with butter and coat it with sugar.

Fill the mold with the butter rice cake batter and add the cream cheese filling.

Bake in a 180-degree oven for 35 minutes, then let it cool.

Sprinkle sugar and melt it with a torch to caramelize.