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Nob Hill Hotel San Francisco California in San Francisco, California


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Bertrand Newsom

The Best European Boutique Hotel in San Francisco
835 Hyde Street
San Francisco, CA 94109
(415) 885-2987 (phone)
(877) 662-4455 (toll-free)
(415) 921-1648 (fax)
Email | Website | Map

Room Rates : $79+
Online reservations

About Nob Hill Hotel San Francisco California


Greetings from the beautiful city of San Francisco. The Nob Hill Hotel is elegantly appointed with period antique furniture, and all of our rooms include marble en-suites. The hotel is rated a three-and-a-half diamond property by A.A.A. and is located in downtown San Francisco; four streets from Union Square, two streets from the cable car line to Fisherman's Wharf, and a brisk walk to Chinatown.



Amenities


  • microwave
  • CD clock radio
  • cordless telephone
  • refrigerator
  • hair dryer
  • iron
  • ironing board
  • and coffee maker. Some rooms have Sony flat screen TV's and jacuzzi's. Rates include cheese and fruit pastries
  • croissants
  • bagels
  • coffee
  • tea
  • and orange juice served daily from 07:00-10:00 hours.


Recipe: Angelo's Raspberry Cheesecake


Ingredients
For the crust
  • 2 cups graham cracker crumbs
  • 1 cup slivered blanched almonds
  • 1/4 cup clarified butter in its liquid (unchilled) form
    For the filling
  • 8 ounces fine-quality white chocolate (preferably Callebaut) four 8-ounce packages cream cheese, softened
  • 1/2 cup plus 2 tablespoons sugar
  • 4 large whole eggs
  • 2 large egg yolks
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • 2 pints raspberries
Directions 1. Make the crust: In food processor blend together the graham cracker crumbs and the almonds until the almonds are ground fine, add the butter, and combine the mixture well. Press the mixture onto the bottom and two thirds of the way up the side of a 10-inch springform pan.

2. Make the filling: In a metal bowl set over a pan of barely simmering water melt the chocolate, stirring until it is smooth, and remove the bowl from the heat. In a large bowl with an electric mixer beat the cream cheese until it is light and fluffy, add the sugar, and beat the whole eggs and the egg yolks, one at a time, beating well after each addition. Beat in the flour and the vanilla and add the melted chocolate in a slow stream, beating until the filling is combined well.

3. Scatter the raspberrries over the bottom of the crust, pour the filling over them, and bake the cheesecake in the middle of a preheated 250 degrees F. oven for 1 hour, or until the top is firm to the touch. Let the cheesecake cool in the pan on a rack, chill it, covered loosely, overnight, and remove the side of the pan.