Feta Cheese & Pesto Torta

1. 1

   Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).

2. 2

   Spread butter onto bottom and 1 inch up side of pan.

3. 3

   Coat with combined crumbs and Parmesan cheese; discard any excess crumbs and cheese.

4. 4

   Wrap foil around bottom and up side of pan.

5. 5

   Beat cream cheese, sour cream and hot pepper sauce in large bowl with electric mixer on medium speed until well blended.

6. 6

   Add eggs, one at a time, beating on low speed after each addition just until blended.

7. 7

   Stir in feta cheese.

8. 8

   (Batter will not be smooth.)

9. 9

   Pour half of the batter (about 3-1/2 cups) into large bowl; stir in pesto.

10. 10

    Pour into prepared pan; cover with remaining plain batter.

11. 11

    Place springform pan in larger shallow baking pan.

12. 12

    Fill baking pan with enough hot water to come 1 inch up side of springform pan.

13. 13

    Bake 45 min.

14. 14

    or until center is set.

15. 15

    Turn off oven; leave door ajar.

16. 16

    Let torta stand in water bath in oven 1 hour.

17. 17

    Remove torta from water bath.

18. 18

    Run knife or metal spatula around rim of pan to loosen torta; cool before removing rim of pan.

19. 19

    Refrigerate at least 4 hours or overnight.

20. 20

    Serve as spread with assorted crackers or toasted French bread slices.

21. 21

    Store leftover torta in refrigerator.

* Per serving · 4 servings · Values may vary.