Sweet Desserts

Grand Rasberry Trifle

Ingredients

1/2 cup plus 2 tablespoons sugar
1/4 cup fresh lemon juice
1 cup seedless raspberry jam
4 cups raspberries
2 cups heavy cream1
1/2 pounds favorite pound cake

Preparations

In a small saucepan, bring 1/2 cup sugar, 1/4 cup water,
and lemon juice to a boil, stirring to dissolve sugar,
1 to 2 minutes. Let cool.

In a small bowl, combine jam with 3 cups raspberries,
mashing slightly. In a large bowl, whip cream and 2
tablespoons sugar to stiff peaks.

Slice pound cake 3/4 inch thick; brush both sides
of slices with lemon syrup.
Fit 1/3 of slices snugly in the bottom of a 4-quart trifle
dish or other glass bowl, trimming edges if necessary.
Gently spread top of layer with 1/3 of raspberry mixture,
and then 1/3 of whipped cream. Repeat to make two more layers;
garnish with remaining cup raspberries.

Refrigerate until ready to serve, up to 24 hours

Margarita Cheesecake

For the crust:
4 ounces salted pretzels
1/3 cup sugar
4 tablespoons unsalted butter, melted, plus more for baking pan

For the filling:
3 packages (8 ounces each)
cream cheese
1 cup sour cream
¾ cup sugar
2 tablespoons Grand Marnier or Triple Sec
1 tablespoon tequila
1 tablespoon grated lime zest
4 large eggs

Preparations

Preheat oven to 375° with rack in center. Make the crust:
Butter a 9 1/2 inch springform pan; set aside.
Pulse pretzels to fine crumbs ,in a food processor.
Add sugar and butter; process until combined.

Press evenly into bottom and slightly up sides (about 1 inch)
of the springform pan. Place on a baking sheet.
Bake until light golden brown, 5 to 7 minutes. Set aside to cool.

Reduce oven to 325°. Prepare filling: In the bowl of an electric mixer
fitted with the paddle attachment, beat cream cheese until light and fluffy,
scraping down sides of bowl to eliminate any lumps, about 1 minute.
Add sour cream, sugar, Grand Marnier, tequila, and lime zest; beat until
smooth. Add eggs, one at a time, beating to combine after each addition.

Pour into cooled crust (filling will come up higher than crust.)
Line outside of pan with aluminum foil (to prevent water from seeping in).
Place in a roasting pan. Pour hot water to come halfway up sides of springform pan.
Bake until set and slightly firm to the touch, about 1 hour. Remove from water bath,
and let cool on a wire rack; refrigerate until chilled, about 4 hours.
Run a hot knife around edge of pan to release.

Note: The secret to preventing the top of the cheesecake
from falling and cracking is to bake it in a hot water bath,
which lets the cake cook gently and evenly.

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with homemade chocolate truffles. You gotta try this special

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