About this recipe:Try this cheesecake recipe for a delicious change. The Vegemite lends a lightly salty and malty flavour to the cheesecake. It complements the creaminess and sweetness really well. For the ultimate Vegemite experience, spread the included recipe for Vegemite chocolate ganache all over.
For the Biscuit Base
180g digestive biscuit crumbs
100g unsalted butter, melted
2 tablespoons sugar
1 teaspoon vanilla extract
For the Cheesecake Filling
650g cream cheese (at room temperature)
200g caster sugar
3 large eggs
250ml double cream
1 tablespoon lemon juice
1 tablespoon vanilla extract (or the seeds of one vanilla pod)
2 tablespoons milk
2 teaspoons Vegemite or to taste
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Mix together the biscuit base ingredients and press into ramekins. You can press the base into the bottom or up the sides too. Set aside.
For the filling: Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer). Cream together until smooth.
Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add double cream, vanilla extract, lemon juice and blend until smooth and creamy.
Heat up 2 tablespoon of milk in microwave, then add the Vegemite and stir. Add it into the mixture and stir well.
Pour batter into prepared biscuit base and tap the ramekins on the counter a few times to bring all air bubbles to the surface. Place ramekins into a large baking tray and pour boiling water into the tray until halfway up the side of the ramekins.
Bake 35 to 40 minutes or until they are almost done. This can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the centre. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling, then cover and put in the fridge to chill. Once fully chilled, serve.
To make the Vegemite chocolate ganache: Melt 250g chocolate, 150ml heavy cream and 2 teaspoon of Vegemite in a heatproof bowl in a double boiler. Drizzle the ganache over cheesecake and spread evenly. Enjoy!