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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Nutritional information (per serving)
Calories
0Kcal
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.
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.
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!
