Gingerbread cheesecake cookies by Pavel Berky

PROCEDURE FOR COOKIES

• 1
  Into the bowl of a stand mixer, add softened butter and sugar. Whisk until light and fluffy. Then add the egg yolk, molasses, and honey to the bowl and whisk the cream again until everything is perfectly combined.
• 2
  Mix the flour with baking soda, cloves, ginger, nutmeg, and salt. Add to the butter cream and turn on the mixer for a few seconds to combine everything. Do not mix the dough for too long, so that gluten does not start to release from the flour. For cookies, this is not entirely suitable, the resulting texture would be more cake-like than cookie-like.
• 3
  Prepare frozen scoops of žervé cream. Take one heaped tablespoon of dough into your palm and flatten it slightly. Place the frozen cream in the center and wrap the ball so that the cream is hidden. It is necessary for the cream to be completely enclosed, otherwise it could leak out during baking. Prepare all the balls in this way, coat them in a mixture of sugar and cinnamon, and freeze them completely. They will last several weeks in the freezer, so you can prepare them well in advance and bake them whenever you need.
• 4
  On baking day, preheat the oven to 180 °C. Take the frozen cookie balls from the freezer and arrange them on a baking sheet lined with parchment paper. Leave enough space between them for them to spread.
• 5
  Bake the cookies in the oven for about 12-14 minutes. Then remove them from the oven and let them cool on the baking sheet to firm up.

PROCEDURE FOR FILLING

• 1
  In a bowl, combine žervé, sugar, and vanilla, and whisk with a hand mixer or blender for about 2-4 minutes at the highest speed. Then divide the cream with a spoon into 5 equal scoops, place them on a baking sheet lined with parchment paper, and freeze them.