Cheesecake Kugel Recipes

Steps:

• Preheat the oven to 325˚ F. Make the crust: Wrap the outside of a 9-inch springform pan with foil. Butter the inside of the pan and line the bottom with gingersnaps, breaking them as needed.
• Make the filling: Beat the cream cheese, sugar, orange zest and salt in a large bowl with a mixer on medium-high speed until fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until just combined, then beat in the peach nectar. Pour the filling over the crust and bake until set but the center still jiggles slightly, 1 hour to 1 hour 15 minutes. Transfer to a rack and let cool completely, then refrigerate 8 hours or overnight.
• Make the topping: Toss the peaches with the orange juice and sugar until the sugar dissolves. Spoon over the cheesecake.

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:

• 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.