Raspberry cheesecake martini
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Raspberry cheesecake martini
This indulgent tipple can double up as dessert at the end of a meal; the vanilla vodka and double cream bring delicious cheesecake vibes
Serves: 2
Prep time: 10 minsTotal time: 
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Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 75g raspberries
- 120ml vanilla vodka,
- 60ml Chambord
- the juice of 1 lemon
- 2 medium egg whites
- 60ml double cream
- crushed digestive biscuit
Step by step
- Put 75g raspberries in the bottom of a cocktail shaker with 120ml vanilla vodka, 60ml Chambord and the juice of 1 lemon.
- Muddle the raspberries with a cocktail muddler or pestle, until crushed.
- Add a handful of ice and shake well. Strain into two martini glasses.
- Whisk 2 medium egg whites* with 60ml double cream until light and frothy, then spoon this over the top of the cocktails.
- Sprinkle each with a little crushed digestive biscuit and garnish with a raspberry. Enjoy!
