Cheesecake batter:

1/2 pound of cream cheese, softened

1 pound of mascarpone cheese

3 cups of granulated sugar

3 tablespoons of honey

2 whole eggs

Strawberry sauce:

2 cups frozen strawberries

½ cup water

½ cup sugar

10 fresh strawberries, sliced

3 large basil leaves, julienned

Balsamic Reduction:

2 cups balsamic vinegar

1/3 cup sugar

Pre-heat oven to 300°. Using an electronic mixer with a paddle attachment beat the softened cream cheese with sugar, occasionally scraping the sides with a spatula. When smooth, add the honey and mascarpone cheese. Slowly mix to incorporate, again stopping occasionally to scrape the sides. It is important to not over mix the mascarpone. Add the eggs one at a time until they are incorporated. Scoop the batter into individual oven proof ramekins, and place them into a larger baking dish. Fill the dish with water to reach half way up the ramekins, cover with aluminum foil and bake 35 minutes. Remove the foil and continue to bake another 10 minutes. Remove from oven and allow to cool before removing them from the baking dish. Refrigerate and serve cold.

In a small sauce pot place frozen strawberries, water, and sugar and bring to a boil. Turn the heat down and gently simmer until the strawberries are soft. Remove from heat, place in a blender and puree until smooth. Set aside to cool. After mixture has cooled, add fresh strawberries and the basil.

Place balsamic vinegar and sugar into a small sauce pot over low heat. Reduce until there is ½ cup of liquid. Serve room temperature. Serve individual cheesecakes with strawberry sauce and balsamic drizzle.