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
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 (rich) 2 sugar to 1 water
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:

There are approximately 329 calories in one serving of Upside-Down Raspberry Cheesecake.

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Buy direct from
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£ -.--

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.
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