Gingerbread cookies with cheesecake filling
Soft, chewy gingerbread cookies filled with cheesecake. Can it get any better? The new Christmas cookie is here.
Ingredients
Cheesecake filling
130 g cream cheese
30 g Dansukker Icing Sugar
3 g Dansukker Vanilla Sugar
Gingerbread dough
Half of the dough from: Christmas gingerbread biscuits
Instructions
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).
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