Upside-Down Raspberry Cheesecake

Rate this recipe (2 ratings)

Ingredients

Barware

Martini glass
Measuring jigger
Muddler
Bar spoon
Shaker
Strainer
Fine sieve

Nutrition

There are approximately 401 calories in one serving of Upside-Down Raspberry Cheesecake.

Times, Seasons & Occasions

Bartender

Upside-Down Raspberry Cheesecake image

Serve in a

Martini glass

Garnish:

Crumbled Digestive biscuit

How to make:

First Layer: MUDDLE raspberries in base of shaker. Add Chambord, SHAKE with ice and fine strain into centre of glass.

Second Layer: Grate lemon zest into shaker. Add rest of ingredients, SHAKE all ingredients with ice and strain into glass over spoon so as to LAYER over raspberry base.

4 fresh Raspberries
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Black raspberry liqueur
½ fresh Lemon peel (grated)
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Absolut Vanilia
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Vanilla liqueur
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Giffard Sugar Cane Syrup
5 spoon Mascarpone cheese
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Single cream / half-and-half

Comment:

Surprisingly, the biscuity top continues to float as you sip the vanilla cream layer right down to the point when you hit the raspberry base.

About:

Created in 2003 by yours truly (Simon Difford) after adapting Wayne Collins' original cheesecake recipe.

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