Makes about 4 cups
- 500g cream cheese, softened
- 1/2 cup caster sugar
- 4 eggs
- 1 1/2 tsp lemon zest
- 2 tbsp lemon juice
- 250g mascarpone or sour cream
- 2 tsp vanilla bean paste or 2 vanilla beans, split, seeds scraped
Place cream cheese and sugar in a food processor and pulse until combined. Add eggs, lemon zest and juice. Pulse, scraping down sides with a rubber spatula, until combined and creamy. Add mascarpone or sour cream and vanilla.
Filling can be made in advance. Just store in an airtight container in the fridge for up to a week. Set out 30 minutes before using to allow filling to soften and use as required.
Tip: This filling can be used to make a White Chocolate Baked Cheesecake with White Chocolate Pistachio Shards: