Upside-Down Raspberry Cheesecake

Difford's Guide
User Rating (2 ratings)

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 (fresh)
1/2 fl oz Black raspberry liqueur (e.g. Chambord)
12 fresh Lemon peel (grated)
2 fl oz Absolut Vanilia vodka
1/2 fl oz Giffard Vanille de Madagascar
1/2 fl oz Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup)
5 spoon Mascarpone cheese
1 fl oz Single cream / half-and-half
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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.

History:

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

Nutrition:

One serving of Upside-Down Raspberry Cheesecake contains 329 calories.

Alcohol content:

  • 1.7 standard drinks
  • 17.61% alc./vol. (35.22° proof)
  • 23.8 grams of pure alcohol
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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
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