Gingerbread cookies with cheesecake filling

Quickly mix together the ingredients for the cheesecake filling. Stir as little as possible.

Using 2 spoons, scoop out 12 dollops of cheesecake filling onto a sheet of baking parchment, try to make them as round as possible. Put in the freezer for about 1 hour.

Make half the gingerbread dough according to the recipe or use ready-made gingerbread dough.

Preheat the oven to 175°C on the top and bottom heat setting. Take the gingerbread dough out of the fridge and divide into 12 balls weighing about 50 grams. Fill each ball with a dollop of frozen cheesecake and roll round. Place on a baking sheet with parchment paper, leaving spaces between the cookies.

Bake in the middle of the oven for about 17-20 minutes.

Tip
If the ginger dough weighs 500 g, then divide it into 10 balls (some gingerbread dough weighs 600 g).