Prep 25 mins
Cook 40 mins
Who could have thought that black gooey stuff we Aussie's love (Vegemite) could make it's way into a dessert? I have not made this yet, but am intending to do so very soon! I found this recipe on a website " A Table for Two" a food and travel blog by Billy Law...........and this recipe has me intrigued ........ So why not post it for my other Aussie Mates to try. :-) This recipe makes 5 cheesecakes in 7″ ramekins. There is also a Vegemite chocolate ganache to serve over the top as a variation, I have posted the variation recipe below in the Directions. Times are estimated because I have not made this yet, and the ganache will make a difference to times if used. Insert from an early "Vegemite Advertisement" : He’s doing his bit for his Dad… Young Peter loves Vegemite… and his mother loves giving it to him… but he’s not getting so much these days, as his mother says: “It’s nearly all gone to Daddy, Peter.” And she’s right! The Vegemite is needed for our fighting men. So if you notice less Vegemite in your local shop, just remember that until we have won this war a lot of it will be going to the troops! Vegemite – the concentrated extract of yeast – the richest food source of the combined vitamin B1, B2 and P.P. (anti-pellagric factor). The food that helps keep the troops fighting.
- 180 g scotch finger biscuits, crumbed (or OreoÃ s is also a favorite)
- 100 g butter, melted
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 650 g cream cheese, at room temperature
- 1 cup sugar
- 3 eggs, large
- 1 cup heavy cream
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 2 teaspoons vegemite (it will be a subtle taste, if you want stronger taste, add more)
- Preheat the oven to 180ºC (350 degrees F).
- Mix together the crust ingredients and press into ramekins. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.
- Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and 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 heavy cream, vanilla, lemon juice, and blend until smooth and creamy.
- Heat up 2 tablespoon of heavy milk in microwave then add the Vegemite and stir. Add it into the mixture and stir well.
- Pour batter into prepared crust 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, until it is 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 center. 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 on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.
- Vegemite chocolate ganache Variation:.
- To make the Vegemite chocolate ganache, melt 250 gram of chocolate, 150ml heavy cream and 2 teaspoon of Vegemite in a heatproof bowl over a saucepan of barely simmering water. Drizzle the melted chocolate all over cheesecake and spread evenly. Enjoy!