Cheesecake Kugel Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with butter.
• Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain in a colander and set aside.
• Melt 1 stick of the butter in a small saucepan.
• Whisk the eggs in a large bowl. Add the cottage cheese, sour cream, milk, 1 cup of the sugar, raisins, melted butter and vanilla, and combine until smooth. Fold in the noodles and combine until coated. Pour the mixture into the prepared baking dish. Refrigerate overnight.
• Combine the cornflakes crumbs, remaining 1/2 teaspoon of sugar and cinnamon in a medium bowl.
• Top the noodle mixture with the cornflakes crumbs mixture and dot with the remaining 1/2 stick of butter. Bake until the kugel has set and the top is golden brown, about 1 1/2 hours. Let set 30 minutes before slicing.

Steps:

• In a large mixing bowl, combine the cheese, sour cream, milk and half of the melted butter.
• Beat the eggs together with the sugar and vanilla and add to the cheese mixture.
• Add the cooked noodles and the raisins (if using).
• Turn into a large buttered pan or into two smaller ones (this makes a lot of kugel!).
• Top with the remaining melted butter.
• Mix the cinnamon and sugar together and sprinkle on top.
• Bake at 180 degrees Celsius for approximately one hour or until lightly browned.
• May be frozen and reheated.

Steps:

• Cook noodles according to package directions. Meanwhile, in a large bowl, beat cream cheese, butter and sugar until smooth; stir in lemon juice. Beat in eggs, one at a time. Drain and rinse noodles; add to egg mixture. , Spoon half into an ungreased 13x9-in. baking dish. Top with half of the preserves; sprinkle with half of the cinnamon. Repeat layers. , Bake, uncovered, at 325° for 45 minutes or until golden brown and a knife inserted in the center comes out clean. Serve warm.