Name: Upside-Down Raspberry Cheesecake
Total time: 2 min
Cuisine: Cocktail
Ingredients: 4 fresh Raspberries; 15 ml Blk raspberry liqueur; 1&frasl;2 fresh Lemon peel; 60 ml Vanilla vodka; 15 ml Vanilla liqueur; 15 ml Sugar syrup (2:1); 5 barspoon Mascarpone cheese; 30 ml Cream

Upside-Down Raspberry Cheesecake
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Serve in a Martini glass

Ingredients:
4 fresh	Raspberries
¹⁄₂ oz	Black raspberry liqueur (e.g. Chambord)
¹⁄₂ fresh	Lemon peel grated
2 oz	Absolut Vanilia Vodka
¹⁄₂ oz	Giffard Vanille de Madagascar
¹⁄₂ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
5 barspoon	Mascarpone cheese
1 oz	Single cream/half-and-half

Read about cocktail measures and measuring

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.

Allergens:

Recipe contains the following allergens:

Single cream/half-and-half - Dairy

Cocktail of the day:

30th July 2025 is National Cheesecake Day

Review:

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.

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History:

Created in 2003 by yours truly after adapting Wayne Collins' original cheesecake recipe.

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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M Linstead

30th January 2023 at 11:34

We made this as the dessert for our Burns night supper. We swap the vodka Firean old reserve and the sugar syrup for honey syrup. For the top we used crushed up shortbread.

Marcin Pec

2nd August 2022 at 20:30

Thanks Simon, after your advice it looks a bit better, but I definetly need to still work on that :)

Marcin Pec

31st July 2022 at 20:00

This tastes amazing, but I can't seem to get the layering right, any chance for some advice on that?

Simon Difford

1st August 2022 at 04:23

The trick is to hold a flat-ended bar spoon so the flat end is just over the surface of the bottom layer with the spoon's shaft pointing vertically up. Pour the second layer down the shaft of the spoon so the flat end dissipates the liquid over the bottom layer.