Preheat oven to 350 degrees. Make sure all ingredients are at room temperature before starting.
Combine 4 tbsp. Bertolli Olive Oil, cream cheese, marscapone cheese, egg whites, chopped rosemary, lemon zest, flour and salt/pepper in a large bowl. Mix with an electric mixer or stand mixer on high speed for about 2 minutes until light, creamy and fluffy.
Use a paper towel to grease a 6” cake pan with 1 tbsp. Bertolli Olive Oil. Line the bottom and sides with parchment paper.
Pour the batter into the cake pan and place it in the oven with a water bath that comes 1/2 way up the cake pan. Bake for 30 minutes at 350 degrees. Remove from the bath and oven, and allow it to cool for at least an hour before removing it from the pan (you may need to run a butter knife around the sides to free it from the parchment paper on the sides).
For the Topping:
2 tbsp. Bertolli Olive Oil, plus more for drizzling
1/4 cup Bertolli Balsamic Vinegar
4 oz. diced Pancetta
2 tbsp. brown sugar
1/2 cup chopped, fresh figs, plus 2 whole fresh figs for garnish
1/4 cup toasted Pine nuts
1 tbsp. fresh thyme, plus 3-4 fresh sprigs for garnish
1/4 tsp. salt
In a large skillet, heat the Bertolli Olive Oil on medium heat. Add the pancetta and brown it on all sides for about 3 minutes, stirring occasionally.
Add the Balsamic Vinegar, brown sugar, figs, toasted pine nuts, fresh thyme and salt. Stir to combine and bring the entire mixture to a boil. Reduce the heat to a simmer, and allow the mixture to reduce and caramelize, about 15 minutes.
Remove the mixture from the heat and pour it over the top of the cheesecake. Drizzle with a thin layer of Bertolli Olive Oil right before serving.
Cut the additional fresh figs in half and place them on top of the cheesecake. Garnish with the additional thyme sprigs.
Serve with buttery crackers and your favorite white wine.