0.5 cup classico basil pesto sauce and spread traditional
1 Tbsp butter
1 cup knudsen cream sour
24 oz philadelphia cream cheese softened
0.3 cup bread crumbs plain dry
3 eggs
12 oz athenos feta cheese crumbled traditional
1 Tbsp polly-o parmesan cheese shredded
0.3 tsp pepper sauce hot
Equipment
bowl
frying pan
oven
knife
baking pan
hand mixer
aluminum foil
spatula
springform pan
Directions
Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
Spread butter onto bottom and 1 inch up side of pan. Coat with combined crumbs and Parmesan cheese; discard any excess crumbs and cheese. Wrap foil around bottom and up side of pan.
Beat cream cheese, sour cream and hot pepper sauce in large bowl with electric mixer on medium speed until well blended.
Add eggs, one at a time, beating on low speed after each addition just until blended. Stir in feta cheese. (Batter will not be smooth.)
Pour half of the batter (about 3-1/2 cups) into large bowl; stir in pesto.
Pour into prepared pan; cover with remaining plain batter.
Place springform pan in larger shallow baking pan. Fill baking pan with enough hot water to come 1 inch up side of springform pan.
Bake 45 min. or until center is set. Turn off oven; leave door ajar.
Let torta stand in water bath in oven 1 hour.
Remove torta from water bath. Run knife or metal spatula around rim of pan to loosen torta; cool before removing rim of pan. Refrigerate at least 4 hours or overnight.
Serve as spread with assorted crackers or toasted French bread slices. Store leftover torta in refrigerator.
