Upside-Down Raspberry Cheesecake

Difford's Guide
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There are approximately 310 calories in one serving of Upside-Down Raspberry Cheesecake.

Times, Seasons & Occasions


Upside-Down Raspberry Cheesecake image

Serve in a

Martini glass


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
1/2 fl oz Black raspberry liqueur
12 fresh Lemon peel (grated)
2 fl oz Absolut Vanilia vodka
1/2 fl oz Giffard Vanille de Madagascar
1/2 fl oz Giffard Sugar Cane Syrup
5 spoon Mascarpone cheese
1 fl oz Single cream / half-and-half

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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.


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

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