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2¼ cups
Easy
Published 2009
This filling is very much, in fact almost exactly, like cheesecake.
Beat the cream cheese using a wooden spoon or a stand mixer fitted with the paddle attachment until softened. Beat in the sugar and vanilla.
As the cream cheese gets easier to mix, switch to a whisk and add the sour cream, one-fourth at a time. Whisk until smooth. Add more sour cream as needed to obtain the desired consistency, which should be smooth and silky but still thick.