Mommy’s Sweet Cheese Kugel

This recipe is pure nostalgia for me. My mother made it for Shavuot and I looked forward to it all year. Rich and creamy, delicious eaten cold or hot, it is the ultimate Shavuot Kugel. 

1 16oz package wide egg noodles 

4 tablespoons (1/4 cup) butter

1 cup full fat cream cheese 

1 cup full fat sour cream

1 cup cottage cheese

1 cup farmer’s cheese (in Israel use Tuv Taam or Tuborg cheese)

1 1/3 cups sugar (add more if you prefer a sweeter Kugel)

4 large eggs 

2 tsp vanilla extract 

1 tsp salt 

Bring a pot of salted water to a boil and cook the noodles according to the package instructions, drain and rinse and toss with the butter. In a mixer (you can also use a hand mixer or just by hand but using a mixer yields a lighter texture) mix the cream cheese, cottage cheese, sour cream, farmer cheese and sugar until well incorporated, add the eggs one at a time and the vanilla and salt. Mix the noodles into the cheese mixture until well incorporated. Pour the mixture into a greased pan and bake at 350 for about 45 minutes until set. Let cool before cutting.  Serve warm or cold.