Cooking with Balsamic Vinegar

Warm Italian cheesecake with Greek yoghurt, cherries and Balsamic Vinegar


For the dough:

250 g of sugar

300 g of butter

450 g flour “00” type

4 egg yolks

1 orange


For the cream:

400 g of spreadable cheese (like ricotta)

150 g of Greek style yoghurt

5 eggs

250 g of sugar

2 grated lemons

150 g of Balsamic Cherry compote Leonardi

2 apples

Balsamic Vinegar of Modena 7 medals Leonardi (Or Leonardi Natural Balsamic Glaze)



Leave the butter at room temperature to make it soft enough to be mixed with the other ingredients. Mix the flour and the sugar and make a hole in the centre. Pour the butter, the eggs, the orange peel and a pinch of salt in the middle.

Mix manually until the mixture is homogeneous. Wrap the mixture in a plastic film and leave on rest in the refrigerator for at least 1 hour.

Spread the dough with a rolling pin and put it in a cake mould previously buttered.

Blend the eggs, the sugar and the lemon peel with a whip. In the mixer put the cheese and the yoghurt. Then mix all the ingredients together.

Mix the cherry compote with a bit of Balsamic Vinegar and add this mixture over the dough. Then pour over the cheese mixture and complete with slices of apples.

Bake for 45-50 minutes at 180 degrees.

Before serving, brush the cheesecake with a syrup made of water and sugar heated on fire to make it shine. You may garnish with a few drops of Natural Balsamic glaze.


Recipe from Chef Simone Magnanini

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