anney, just thought of something else, little noodle puddings. I made these in ramekins and everyone enjoyed them for thanksgiving. BROWNED ONION KUGELS (susanq- GB) Serves 6-8 A kugel is traditionally baked in a single large pan, but using a muffin tin is a bit more elegant - and produces an abundance of tasty browned edges. Serve the kugels as a main brunch dish or an accompaniment to pot roast or baked chicken. *I like to double this recipe for lots of left-overs and use a 9 x 13 ceramic baking dish for family dinners. 6-oz medium egg noodles 1 stick (1/2 cup) unsalted butter 3 cups chopped onions (2 large) 1-1/2 cups sour cream 1-1/4 cups small-curd cottage cheese (10-oz) 1 T poppy seeds (can be omitted if you cannot eat seeds) 4 large eggs 1 teaspoon salt 1/4 teaspoon black pepper 1/2-1 teaspoon Hungarian paprika (optional) Put oven rack in middle position and preheat oven to 425F Cook noodles in a 6-8 quart pot of boiling salted water until al dente, about 4 minutes. Drain in a colander and rinse under cold water and drain well. Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter. Add onions to skillet and cook, stirring occasionally until well browned, about 20 minutes. Transfer onions to a large bowl and stir in noodles, sour cream cottage cheese and poppy seeds. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well. Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.

I just use my basic cheese cake recipe... 8 oz cream cheese 1 egg, 1/4 cup sugar 1 tsp vanilla extract. Beat until wwell blended butter the cheese cake tins, cover the butter with either ground almonds, hazlenuts or pecans...or cookie crumbs...fill 2/3 full with the cheese cake mix and bake at 350 for about 12 to 18 minutes until set. Cool and turn out of pans. Linda C

Tia, This might be worth considering for your French cheesecake. Clearly given the ingredients it would be very smooth and deeply rich. Of course the crust could be deleted; perhaps that's what the bakery did. French Cheesecake Servings: 16 Categories: Cheesecakes / Desserts Ingredients: -----CRUST----- 1 1/2 cups Unbleached flour, sifted 1 large Egg, separated, yolk lightly beaten 1/4 cup Sugar, granulated, up to 1/3 to taste 1/2 cup Butter, unsalted, sweet cream, softened, no margarine -----CHEESECAKE----- 1 pound Cream Cheese 1/2 pound Cheese, Soft Double Creme French Cheese (see notes) 1/3 cup Sugar, granulated 1 tablespoon Unbleached Flour 4 large Eggs, separated 1/4 cup Sour Cream 1/4 cup Heavy Cream 1 teaspoon Vanilla Extract 1 tablespoon Confectioner's Sugar Directions: 1. Crust: Preheat the oven to 400 degrees F. Working on a large flat surface, such as a pastry board, place the flour and the sugar in the center of the surface and mix together. Form a small depression or well in the center of the mound. Add the beaten egg yolk and the softened butter to the well, ten blend these with the dry mixture. Mix the ingredients thoroughly using your hands -- there's no substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9-inch circle. Place the circle inside a 9-inch springform pan. Prick the crust several times with a fork to keep the crust from puffing up during the baking. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown. Allow to cool. Using the leftover dough, line the sides of the springform pan. 2. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan. Make sure that the side crust meets the bottom crust all the way around. Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy. Set aside until ready to use. 3. Cheesecake: Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cream cheese and the double creme, then add the sugar and flour and beat until thoroughly blended. Stir in the egg yolks, sour cream, heavy cream and vanilla. Beat the egg whites until they are frothy, then gradually add the confectioners' sugar and beat until the whites form stiff peaks. Fold the whites into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes, or until the center is firm. Cool to room temperature, then chill before serving. Carol Here is a link that might be useful: French Cheesecake

Got what and can you link to the original thread?