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Upside-Down Raspberry Cheesecake

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A two-layer, dessert-style drink with a tart raspberry base under a creamy, vanilla-sweet top that tastes of mascarpone and lemon zest. It is served upside-down compared with a real cheesecake, with the fruit at the bottom.

Similar names: Cheesecake Cocktail, Pineapple Upside-Down Cake

Method
Shaken
Glass
cocktail
Difficulty
Hard
Flavor Profile
Creamy
Floral
Fruity
Refreshing
Sweet

Ingredients

Servings:
1
Your bar: 0/8
Simple Syrup
1.5 cl
Raspberries
4
Mascarpone Cheese
5 spoon
Vanilla Liqueur
1.5 cl
Chambord
1.5 cl
Lemon Peel
1 ⁄2 fresh
Cream
3 cl
Vodka
6 cl
🌾 Gluten-free🥛 Contains dairy

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Instructions

  1. Muddle the raspberries in the bottom of a shaker.
  2. Add the Chambord and ice, shake, and double strain into the centre of the glass.
  3. Grate the lemon peel into the shaker.
  4. Add the cream, mascarpone cheese, vodka, vanilla liqueur and simple syrup, fill with ice and shake hard.
  5. Strain over the back of a spoon so the creamy mix settles as a second layer on top of the raspberry base.
  6. Garnish with crumbled Digestive biscuit.

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