And pretzels.

And Cheesecakes.

What more do you want?

I am in love with chocolate cheesecakes these days, so not typical (Maybe to me), and so divine! And pretzels, whole-grain biscuits covered in salt, in desserts. Yes please.

The crust and the cheesecake go great together. They balance.

Now to the ingredients:


-100g pretzels

-1 tablespoon brown sugar

-75g unsalted butter, melted


-300g cream cheese, I use light! (I try to be as healthy as possible in savory, but always doubt producing healthy & good tasting sweets! This time, it was slightly healthy, and it was yummy! woho!)

-2/4 cup sugar

-1 egg

-1/2 teaspoon Vanilla extract

-100g semi sweet chocolate chips, melted


You now need to:

Preheat the oven to 175C and line the bottom of a small springform cake pan with parchment paper.

In a food processor place the pretzels and sugar and drizzle in the melted butter and mix until you achieve well crushed crumbs.

Pour the mixture into the pan and press well using the back of a spoon and your hands.

Place in the oven for 10 minutes then remove.


For the Cheesecake, place the cream cheese in a mixer and mix until creamy, add the sugar and vanilla and mix.

Then drizzle in the chocolate and mix again.

End it all with the egg, mixing well after its added. Be sure to scrape the sides well!

Gallop the mixture on top of the crumbs and bake for around 25-30 minutes or until the sides are set and the centre is still wobbly.

Remove and allow to cool on top of a rack (About an hour) Then place in the fridge so it chills. The best would be overnight.

When ready to serve, open the pan and remove the cake and place on the serving dish, get some sliced figs and press them lightly on top of the cake and finish of with a little drizzles of caramel.