Feta Cheese & Pesto Torta

5
(4) 3 Reviews
Prep Time
20
min.
Total Time
5
hr.
5
min.
Servings

50 servings, about 2 Tbsp. each

This savory baked cheesecake, flavored with feta cheese and pesto, makes a great appetizer spread.

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What You Need

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Make It

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  • Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F 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.

Size Wise

Select a few of your favorite appetizers rather than sampling one of each to save room for your entree.

Servings

  • 50 servings, about 2 Tbsp. each

Nutritional Information

Serving Size 50 servings, about 2 Tbsp. each
AMOUNT PER SERVING
Calories 100
% Daily Value
Total fat 9g
Saturated fat 5g
Cholesterol 35mg
Sodium 160mg
Carbohydrate 1g
Dietary fiber 0g
Sugars 1g
Protein 3g
   
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • pookey1231 | Wed, May 14 2008 4:57 PM

    I made this for Mother's Day lunch. I only made 1/3 of the recipe and I used 6 oz. roasted tomato and basil feta cheese. This is absolutely amazing! I love it and it is worth the time. I used a bread pan to make it in since I didn't make enough to use a spring pan, and it turned out great. Everyone loved it. Even my two year old, who is way beyond picky, loved it. I also made pinwheel sandwiches and in the future I will spread some of this on them...before rolling them up!

  • rncellison | Wed, Nov 14 2007 9:45 AM

    This is simply fabulous! I made this for a Bridal Shower and it was devoured. I was repeatedly asked for the recipe. Can't wait until another party to make this again. This recipe makes a lot, so if you need a recipe to feed a large crowd, this is the recipe for you.

  • gojanis | Thu, Dec 28 2006 1:12 PM

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