Upside-Down Raspberry Cheesecake

Name: Upside-Down Raspberry Cheesecake
Yield: 1 cocktail
Ingredients: 4 fresh Raspberries (fresh); ½ oz (15 ml) Giffard Framboise de Ronce (raspberry liqueur); 1⁄2 fresh Lemon peel (grated); 2 oz (60 ml) Absolut Vanilia vodka; ½ oz (15 ml) Giffard Vanille de Madagascar; ½ oz (15 ml) Sugar syrup; 5 spoon Mascarpone cheese; 1 oz (30 ml) Single cream / half-and-half

Upside-Down Raspberry Cheesecake cocktail recipe, illustration

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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Method: shake
Glass: Martini glass
Ice: Ice
Garnish: Crumbled Digestive biscuit
ABV: 17%

Ingredients

Raspberries (fresh) — 4 fresh
Giffard Framboise de Ronce (raspberry liqueur) — ½ oz (15 ml)
Lemon peel (grated) — 1⁄2 fresh
Absolut Vanilia vodka — 2 oz (60 ml)
Giffard Vanille de Madagascar — ½ oz (15 ml)
Sugar syrup — ½ oz (15 ml)
Mascarpone cheese — 5 spoon
Single cream / half-and-half — 1 oz (30 ml)

How to make it

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.

A delicious cocktail with raspberry and cheesecake.

Updated October 10, 2026

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