Cheesecake kugel

INGREDIENTS

• 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

TOOLS

• 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 !