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.


Crumbled Digestive biscuit


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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