Upside-Down Raspberry Cheesecake

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Upside-Down Raspberry Cheesecake image

Serve in

a Martini glass...
4 fresh Raspberries
½ fl oz Black raspberry liqueur
½ fresh Lemon zest (grated)
2 fl oz Vanilla infused Ketel One vodka
½ fl oz Vanilla liqueur
½ fl oz Sugar syrup (2 sugar to 1 water)
5 spoon Mascarpone cheese
1 fl oz Single cream / half-and-half
  • Display recipe in:
Raspberries image Black raspberry liqueur image Lemon zest image Vanilla infused Ketel One vodka image Vanilla liqueur image Sugar syrup (2 sugar to 1 water) image Mascarpone cheese image Single cream / half-and-half image

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.

Garnish:

Crumbled Digestive biscuit

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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