This delicious nut- and soy-free cheesecake kugel is made with creamy sour cream, whole milk, unsalted butter, eggs, granulated sugar and raisins for the perfect sweet treat.
Special diets: Vegetarian | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose | eggs |
⏱ 81 mins – easy
🍽 20 servings – 170 kcal per serving
- 1 tsp salt
- 2 containers cheese curds
- 3 cups sour cream
- ¼ cup whole milk
- ½ cup unsalted butter
- 5 eggs
- ¾ cup granulated sugar
- ½ tsp vanilla extract
- 1 package block of egg noodles
- ½ cup raisins
- 1 tsp cinnamon
- 1 saucepan
- 1 lid
- 1 microwave
- 4 bowls
- 1 baking dish
- 1 oven
- 1 colander
- 1 whisk
- 1 wooden spoon
Heat 4 cups of water in a saucepan for 2 minutes.
Add 1 tsp of salt and a block of egg noodles to the boiling water. Cover the saucepan with a lid and cook for 4 minutes. Remove the lid and allow the egg noodles to cool.
Drain egg noodles in a colander.
Put unsalted butter in a bowl. Microwave the bowl on low for 1 minute until the butter is melted. Remove from microwave and let cool.
Combine cheese curds, sour cream, whole milk, and half of the melted butter in a bowl with a whisk to get a cheese mixture.
Crack eggs in a bowl and whisk. Add granulated sugar and vanilla extract. Whisk the mixture for 2 minutes, then add the cheese mixture and whisk once more to get a cheesecake batter.
Add the drained egg noodles to the cheesecake batter and give it a whisk. Stir in raisins to get an egg noodles mixture.
Pour the egg noodles mixture in a baking dish and top with the rest of the melted butter.
Combine cinnamon with a quarter cup of granulated sugar with a spoon to get a cinnamon mixture.
Preheat the oven to 355°F for 12-15 minutes.
Sprinkle the cinnamon mixture over the baking dish, put it in the oven and bake for 60 minutes.
It’s ready to be served !