Ingredients:
2 c. ricotta cheese
1 c. plain Greek Yogurt
1/2 c. honey
3 eggs
1/2 tsp. sea salt
1/4 c. and 2 Tbsp. Mango White Balsamic
1 Tbsp. cornstarch
Preheat oven to 350F. Grease an 8 inch spring-form pan with extra virgin olive oil. In a large bowl, whisk together the ricotta, yogurt, honey eggs, and salt until smooth and creamy. In a small bowl, whisk together 2 Tbsp. of the balsamic and the cornstarch to form a creamy, lump free paste. Drizzle the paste into the ricotta-yogurt mixture and mix well to combine. Pour the batter into the prepared pan and bake for 35 - 45 minutes, until the top is golden and a toothpick inserted in the center comes out with only a few wet crumbs. The center should be set and shouldn't jiggle when the cheesecake is moved. Remove the cake from the oven, run a knife around the outside of the cake, and allow to sit for at least 10 minutes, before removing the outside ring. Let cool completely before serving. While cooling, in a small saucepan, over medium heat, bring the remaining 1/4 c. balsamic to a gentle boil. Swirl the pan to keep the balsamic moving, cook it down for 2 - 3 minutes, until slightly golden. Gently pour this warm reduction over the cake slices immediately before serving, or drizzle onto the serving plates adding the slice on top. The reduction will cool when it touches the cake or the plate and create a caramel effect. Serves six.
