Thursday, June 30, 2016



Nonstick cooking spray

8 ounces’ biscotti, (you may sub graham crackers)

6 tablespoons (3/4 stick) unsalted butter, melted

4 tablespoons grated lemon zest

1 (12-ounce) container fresh whole milk ricotta, drained, at room temperature

2 (8-ounce) packages cream cheese, at room temperature

1 1/4 cups raw sugar

1/2 cup limoncello liqueur, store bought or homemade

2 teaspoons bourbon vanilla extract

4 large brown eggs, at room temperature


Preheat the oven to 350 degrees F. Spray the bottom of a 9-inch tart pan with with nonstick cooking spray.

Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom and sides of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack. After it is cooled wrap the pan up to the sides in 2 layers of foil.

Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the bowl. Blend in the limoncello, vanilla, and remaining 3 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.

Pour the cheese mixture over the crust in the pan. Place the tart pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold).

Transfer the cheesecake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold. Make sure you wrap it with plastic wrap so it doesn’t absorb flavors/smells from your refrigerator. You can top it off with Chantilly cream and candied lemon zest.

Friday, June 24, 2016

Sage Hill Inn's Sunset Dinners in the Hill Country

Whether or not you are staying at the hotel, you can still make a reservation for dinner at the Sage Hill Restaurant, available seven days a week.  The dining transforms in the evening, highlighting Chef Autumn’s three-course, farm-to-table inspired feast, complete with wine pairings suggestions. It’s a casual affair, nothing too fancy, with seating arranged much like a dinner party with anywhere from 4, 6, or 8 guests to a table.

Get out of the city soon for a weekday getaway or plan ahead for a Sunday night dinner with friends, complete with a hill country sunset, a gourmet meal and a crisp glass of wine, right from the convenience of our very own front porch. See you soon!


Sunday, June 19, 2016

Read All About It! The Huffington Post Recommends Sage Hill Inn!

A writer for the Huffington Post recently stayed at Sage Hill Inn! We are so glad she enjoyed her stay and decided to share her stay with her readers.  Here's what writer Deborah Stachelski had to say:

 Situated on 90 acres of Texas Hill Country, Sage Hill Inn Above Onion Creek is a top-rated boutique hotel, spa and restaurant offering peace and quiet away from the city noise. Just recently, it welcomed new Executive Chef Autumn Wallace and opened its dinner reservations to the public. Sixteen large rooms, including stand alone homes and suites with fire pits and Jacuzzi baths, offer plenty of options for your stay. Emerge relaxed and transformed from a full body mud masque treatment at the full service spa, read a book by the new pool, or get active on the several miles of trails and woods.  

The Inn was built in 1994, but recently underwent a large renovation including a huge new pool deck, 14-person spa, large outdoor fire pit and multiple room remodels. Sage Hill places great emphasis on using and featuring locally sourced products and has switched to almost 100% locally sourced ingredients for the newly designed kitchen (Texas quail anybody?). Located near several wineries and a short drive from downtown Austin, Sage Hill is a unique Texas destination that feels like you’re staying at a dear friend’s home, but with all the conveniences of a luxury resort.

Friday, June 10, 2016

Chef Autumn Wallace Shares Vegetarian Delight

A strong proponent of creating simple, unpretentious yet sublime dishes, Chef Wallace pulls inspiration for the award-winning restaurant’s prix-fixe dinner menus from her regular harvests of the inn’s onsite organic gardens and from farm-to-table ingredients gathered from local Hill Country purveyors. This week Chef Wallace sourced tomatoes from Sage Hill Inn's very own garden to create this vegetarian masterpiece, featured this week on the Sage Hill Inn's restaurant menu: Agnolotti Pasta with asparagus, artichoke hearts, kale with roasted red pepper marinara....simply delicious!


Friday, June 3, 2016


We are so excited to announce that Sage Hill Inn has received a TripAdvisor® Certificate of Excellence!! Now in its sixth year, the achievement celebrates hospitality businesses that have earned great traveler reviews on TripAdvisor over the past year. Certificate of Excellence recipients include accommodations, eateries and attractions located all over the world that have continually delivered a quality customer experience. 

In addition to the continual improvements to the property and Chef Autumn and the significant changes in the dining experience, our staff at Sage Hill Inn always works very hard to provide guests with an exceptional and memorable stay!

"With the Certificate of Excellence, TripAdvisor honors hospitality businesses that have consistently received strong praise and ratings from travelers,” said Heather Leisman, Vice President of Industry Marketing, TripAdvisor. “This recognition helps travelers identify and book properties that regularly deliver great service. TripAdvisor is proud to play this integral role in helping travelers feel more confident in their booking decisions.

Way to go Sage Hill Inn!