Preheat the oven to 350 degrees F. Grease an 8 inch springform pan with evoo.
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 get 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 35-40 minutes, until the top is golden and a toothpick inserted in the center comes out with only a few 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 ring from around the outside of the pan. Let cool completely before serving.
Meanwhile, in a small saucepan over medium heat, bring the remaining 1/4 cup of balsamic to a gentle boil. Swirling the pan to keep the vinegar 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 it onto serving plates before placing the slices on top. The vinegar reduction will cool when it touches the cake and create a caramel effect.