Herb & Ricotta Cheesecake With Roasted Tomato Pesto

Heat the oven to 350 degrees F and lightly grease a deep 8-inch loose-bottomed cake pan.

Put the ricotta, Parmesan and egg yolks in a food processor and blend until smooth and creamy.

Transfer the ricotta mixture to a large mixing bowl and stir in the basil, oregano, chives and salt, then season with plenty of freshly ground pepper.Beat the egg whites in a separate bowl until they will form stiff peaks. Using a large metal spoon, gently fold the whites into the ricotta mixture until combined. Spoon the batter into the prepared pan and smooth the top. Set the pan on a cookie sheet and bake for about 1 hour until risen, set and light golden.About 30 minutes after you put the cheesecake in the oven, start the roasted tomato pesto.

Put the quartered tomatoes in a roasting pan with 2 tablespoons of the oil and season to taste, then turn the tomatoes in the oil.

Put them in the oven with the cheesecake and roast for 30 minutes, or until soft and slightly wrinkly.

Remove the tomatoes and cheesecake from the oven and leave the cheesecake to cool slightly while you make the pesto.

Put the roasted tomatoes, sun-dried tomatoes, garlic, 2 tablespoons of the nuts and the remaining oil in a food processor and process to a coarse paste; season to taste with salt and pepper. Spoon the pesto into a bowl and add a splash more oil if it seems too dry.Run a knife around the edge of the cheesecake and remove it from the pan. Scatter the basil leaves and remaining chopped nuts over the top, then serve cut into wedges, with the tomato pesto and a salad.Try out these vegetarian dishes for dinner on Food Republic:Arrogant Bastard Ale Avocado Tacos Recipe

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