The Holiday Collection

When we asked pastry chef Ron Viloria to create a holiday recipe for HILuxury, we should have known to expect something quite out of the ordinary.

“I wanted to reflect the magazine’s style and elegance,” he says, “so I created a holiday collection.” In Viloria’s collection, you’ll find a triple chocolate Chanel purse, a Japanese cheese-cake and a yule log complete with handcrafted mushrooms and holly.

Our edible Holiday Collection is available ready-made at Honolulu Chocolate Company in Ala Moana Center. That should bring some holiday cheer to fashionistas and “chocaholics” everywhere.

However, we think the simple, though still fairly challenging Japanese Cheesecake is fun to try at home.

Japanese cheesecake

Recipe courtesy Chef Ron Viloria Ingredients:

* 10 1/2 ounces cream cheese, room temperature

* 2 3/4 teaspoons butter, softened

* 1 tablespoon cornstarch

* 3 egg yolks

* 3 egg whites

* 3 1/2 ounces sour cream

* 2 tablespoons + 1 1/2 teaspoons sugar

* Zest of 1/2 lemon


* 5 ounces graham cracker crumbs
* 2 tablespoons + 1 1/2 teaspoons butter, melted


Cream the cheese, butter and cornstarch until smooth. Mix in yolks one at a time. Add sour cream and lemon zest.

In a separate bowl, whip egg whites until they reach soft peaks. Add sugar, and whip until mixture reaches stiff peaks.

Fold egg whites into the cheese batter and continue to mix for an additional 5 minutes until the batter loosens slightly.

For crust:

Mix graham cracker crumbs and butter together, and line the bottom of an 8-inch springform cake pan or cake ring with the crust mixture. Press firmly with a spatula or an object with a flat, circular base, such as a wineglass or cup. Bake at 350 degrees for 8 minutes and cool.

To assemble:

Pour the cheesecake batter into the prepared crust pan and bake in a water bath for 45-60 minutes in a 300-degree oven. Cool and chill for at least 8 hours. Run a small paring knife along the edge of the cake pan to loosen the cake and allow for easier removal from the pan. Top with lemon curd, fresh fruits and fresh whipped cream.

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