Whenever you travel and eat at a great restaurant, do you find yourself trying a dish that’s so very good, you wish the restaurant could give the recipe to you? I find that it depends upon the restaurant: some are willing to share their recipes, but unfortunately, more often than not, most restaurants decline passing their recipes out to the public. In fact, most restaurant recipes are considered a guarded secret.
However, I have a recipe to share that was actually given out! This recipe, called “Tulip Tree Inn Cheesecake”, comes from the actual inn located in Chittenden, Vermont. Rosemary McDowell, was associated with the inn, gave the recipe out years ago and it got passed on to me, which I’m very glad it was!
This cheesecake doesn’t have a crust and can be made in two different ways: in a 9-inch springform pan or it made be made into individual cheesecakes. Putting this dessert together is a breeze: you cream together cream cheese with some sour cream. Sugar and eggs go in next and then this mixture is poured into a greased springform pan or a 9-inch souffle dish. This is placed inside a slightly larger pan of hot water. The whole works goes into the oven and is baked for 1-1/2 hours. It then sits in the oven for 20 more minutes, to which now it’s cooled to room temperature. You can either chill the cake or unmold it now. It’s best when it’s completely chilled and can be served plain or with any topping that you like on cheesecake, such as canned pie fillings or fresh, sweetened strawberries.
For individual cheesecakes, you grease and flour muffin tins and place a cookie in each tin. You’d want to choose a cookie that fits your tins, such as vanilla wafers, gingersnaps, lemon thins, etc. The cheesecake mixture is poured into each prepared muffin tin and baked. When these completely cool, you can now unmold them. To make the preparation of these individual cheesecakes easier, I like to use the cupcake liners so that I don’t have to grease the tins and not be concerned about having to unmold them.
Though the original recipe doesn’t call for any flavoring, you can add it, if you choose. If you wanted to add some vanilla or almond extract, feel free to do that. Actually, it’s wonderful just the way it is!
I shared a recipe recently for another cheesecake, called “Chocolate Swirl Cheesecake”, that is as pretty as it is good to eat. If you missed the recipe, follow this link to get it:
Enjoy this cheesecake that is well-known at the “Tulip Tree Inn”…..and feel free to share the recipe!
TULIP TREE INN CHEESECAKE
- 2 lbs. cream cheese (4 8-oz. pkgs.), softened
- 1/2 cup sour cream
- 1-3/4 cups sugar
- 4 eggs
Preheat oven to 325 degrees. Butter the inside of a 9-inch glass souffle dish, a 9-inch cheesecake or springform pan.
With electric mixer, cream the cream cheese and sour cream together. Add the sugar and combine. Beat in the eggs, one at a time. Pour the mixture into the prepared pan. Place this pan inside a slightly larger pan and pour 1 inch of hot water into the larger pan. Bake for 1-1/2 hours. Turn off the oven and let the cake sit for 20 minutes. Cool completely and invert the cake to cool. Chill completely before serving. Yield: 10-12 servings.
For individual cheesecakes, grease and flour muffin tins or line with paper cupcake liners. Choose a cookie that fits your tins (examples: vanilla wafers, gingersnaps, lemon thins). Place a cookie in the bottom of each tin cup. Pour the cheesecake mixture on top. Bake at 325 degrees for 30-45 minutes or until the cake pulls away from the sides and sinks in the middle. Cool completely and unmold.