Cheese Kugel
A creamy, comforting cheese noodle kugel with tender egg noodles surrounded by a lightly sweet cottage-cheese and sour-cream custard. The top becomes lightly golden while the inside stays soft and creamy. Raisins are optional, so the kugel can be kept plain if preferred. Serve warm or at room temperature for Shavuos, brunch, dairy meals, or family gatherings.
Ingredients
Equipment
Method
- Preheat the oven. Preheat to 350°F / 175°C. Lightly grease a 9 x 13-inch / 23 x 33-cm baking dish.
- Bring the noodle water to a boil. Fill a large pot with water, bring to a full boil, and salt the water lightly.
- Cook the noodles only until tender. Add the egg noodles and cook about 5-6 minutes, or according to package directions, until just tender. Do not cook until extremely soft because the noodles continue cooking in the oven.
- Drain well. Drain the noodles thoroughly in a colander so excess cooking water does not thin the custard.
- Combine the dairy ingredients. In a large bowl, stir together the cottage cheese and sour cream. Leave the cottage cheese as-is; visible curds are normal and give the kugel its traditional texture.
- Add the eggs. Whisk in the 4 eggs until evenly incorporated.
- Add the remaining custard ingredients. Whisk in the sugar, melted butter, vanilla, salt, and cinnamon until evenly combined.
- Check the custard. It should look loose and creamy with visible cottage-cheese curds. Do not add flour; the eggs set the filling during baking.
- Add the noodles. Fold the drained noodles gently into the cheese mixture until evenly coated.
- Add raisins if using. Fold in the raisins. If the raisins are very dry, soak them in hot water for 5-10 minutes, then drain and dry before adding.
- Transfer to the pan. Pour the mixture into the prepared baking dish and spread evenly from corner to corner.
- Add an optional cinnamon top. Sprinkle lightly with cinnamon or a little cinnamon sugar if desired.
- Bake. Bake uncovered at 350°F / 175°C for 45-55 minutes. Start checking around 45 minutes.
- Check for doneness. The center should look set rather than liquid, the top should be lightly golden, and a few exposed noodle edges may be browned. The center should not slosh when the pan is gently moved.
- Optional thermometer check. If using an instant-read thermometer, the center should reach at least 160°F / 71°C.
- Rest. Remove from the oven and let the kugel rest for 15 minutes before cutting. This allows the custard to settle and gives cleaner slices.
- Slice and serve. Cut into about 12 squares and serve warm or at room temperature.
Notes
Make Ahead
Best option: bake 1 day ahead, cool, cover, and refrigerate. Reheat before serving. You may also assemble the kugel, cover, and refrigerate overnight before baking; a cold pan may need a little extra bake time.
Storage
Cool leftovers promptly and store covered in the refrigerator for 3-4 days.
Freezing
Cool completely, cut into portions if desired, wrap tightly, and place in an airtight freezer-safe container. For best quality, freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheating
- Whole or large portion: Cover loosely with foil and reheat at 325°F / 165°C until hot throughout. Remove the foil near the end if you want the top to crisp again.
- Individual square: Reheat in a toaster oven, regular oven, or microwave. Microwave reheating is fastest but gives a softer top.
- Plain Cheese Kugel: Leave out the raisins.
- Raisin Cheese Kugel: Use the full 1/2 cup / 75 g raisins.
- Cinnamon Cheese Kugel: Sprinkle the top lightly with cinnamon before baking.
- Slight Citrus Variation: Add 1/2-1 tsp finely grated lemon zest to the cheese mixture.
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