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1
Heat the oven to 350 degrees F and lightly grease a deep 8-inch loose-bottomed cake pan.
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2
Put the ricotta, Parmesan and egg yolks in a food processor and blend until smooth and creamy.
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3
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.
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4
Beat the egg whites in a separate bowl until they will form stiff peaks.
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5
Using a large metal spoon, gently fold the whites into the ricotta mixture until combined.
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6
Spoon the batter into the prepared pan and smooth the top.
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7
Set the pan on a cookie sheet and bake for about 1 hour until risen, set and light golden.
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8
About 30 minutes after you put the cheesecake in the oven, start the roasted tomato pesto.
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9
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.
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10
Put them in the oven with the cheesecake and roast for 30 minutes, or until soft and slightly wrinkly.
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11
Remove the tomatoes and cheesecake from the oven and leave the cheesecake to cool slightly while you make the pesto.
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12
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.
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13
Spoon the pesto into a bowl and add a splash more oil if it seems too dry.
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14
Run a knife around the edge of the cheesecake and remove it from the pan.
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15
Scatter the basil leaves and remaining chopped nuts over the top, then serve cut into wedges, with the tomato pesto and a salad.
