Upside-Down Raspberry Cheesecake

Difford's Guide
User Rating

Ingredients

Barware

Nutrition

There are approximately 310 calories in one serving of Upside-Down Raspberry Cheesecake.

Times, Seasons & Occasions

Bartender

Upside-Down Raspberry Cheesecake image

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
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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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 (Simon Difford) after adapting Wayne Collins' original cheesecake recipe.

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