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Desserts

Kasekuchen

photo by:kraft
This German version of cheesecake has a rich buttery crust. Strawberry preserves are spread over the top just before serving for a pretty finish.
time
prep:
25 min
total:
5 hr 5 min
servings
total:
16 servings
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What You Need

1/3
cup  butter or margarine, softened
1/3
cup  sugar
1
 egg
1-1/4
cups  flour
3
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4
cup  sugar
2
Tbsp.  flour
1
tsp.  vanilla
3
 eggs
2
Tbsp.  milk
1
jar  (10 oz.) strawberry preserves

Make It

PREHEAT oven to 450°F. Beat butter and 1/3 cup sugar in small bowl with electric mixer on medium speed until light and fluffy. Blend in 1 egg. Add 1-1/4 cups flour; mix well. Spread dough onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 5 min.

BEAT cream cheese, 3/4 cup sugar, 2 Tbsp. flour and the vanilla in large bowl with electric mixer on medium speed until well blended. Add 3 eggs, 1 at a time, mixing just until blended after each addition. Blend in milk; pour into crust.

BAKE 10 min. Reduce oven to 250°F; bake an additional 25 min. or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool completely before removing rim of pan. Refrigerate 4 hours or overnight. Top with preserves just before serving.

Kraft Kitchens Tips

Size-Wise
Keep an eye on portion size when you enjoy this rich dessert!
How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 to 45 sec. or just until cream cheese is slightly softened.
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