Vegemite Cheesecake: An Unexpected Aussie Delight

I remember the first time I saw someone spread Vegemite on toast – I was a wide-eyed kid visiting Australia, and it looked… well, confronting. But one bite, and I was hooked! That uniquely savory, salty, and umami flavor became a cornerstone of my culinary explorations. So, when I stumbled across the idea of a Vegemite cheesecake, a jolt of excited curiosity shot through me. Could that distinctive flavor actually work in a dessert? The answer, my friends, is a resounding yes.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 35-40 minutes
• Resting Time: 1 hour
• Chill Time: Several hours or overnight
• Servings: 5
• Yield: 5 (7-inch) cheesecakes
• Dietary Type: Not suitable for vegans or vegetarians

Ingredients

For the Crust:

• 180g scotch finger biscuits, crumbed (or Oreos)
• 100g butter, melted
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

For the Cheesecake Filling:

• 650g cream cheese, at room temperature
• 1 cup sugar
• 3 large eggs
• 1 cup heavy cream
• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract
• 2 teaspoons Vegemite (adjust to taste)

Optional: Vegemite Chocolate Ganache:

• 250g chocolate, chopped
• 150ml heavy cream
• 2 teaspoons Vegemite

Equipment Needed

• 5 x 7-inch ramekins
• Food processor (for crumbling biscuits, optional)
• Mixing bowls
• Stand mixer or hand mixer
• Large baking tray
• Heatproof bowl
• Saucepan

Instructions

1. Preheat the oven to 180ºC (350 degrees F).
2. Prepare the crust: In a bowl, mix together the crumbed biscuits, melted butter, sugar, and vanilla extract. Ensure all the dry ingredients are moistened.
3. Press the crust into the bottom of each of the ramekins. You can choose to press the crust just on the bottom, or extend it up the sides, according to your preference. A flat-bottomed measuring cup can help to ensure an even crust. Set the crusts aside.
4. Make the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), combine the cream cheese and sugar. Cream together until the mixture is smooth and completely combined. This is crucial to avoid lumps in the cheesecake.
5. Add the eggs, one at a time, fully incorporating each one before adding the next. Scrape down the sides of the bowl between each addition to ensure everything is evenly mixed.
6. Add the heavy cream, vanilla, and lemon juice. Blend until smooth and creamy. Don’t overmix at this stage, as it can incorporate too much air into the batter.
7. Infuse the Vegemite: Gently heat 2 tablespoons of heavy cream in the microwave for about 15-20 seconds. Add the Vegemite and stir until completely dissolved. This step helps to evenly distribute the Vegemite flavor throughout the cheesecake.
8. Incorporate the Vegemite mixture: Add the Vegemite-infused cream to the cheesecake mixture and stir until well combined. Be careful not to overmix.
9. Pour the batter into the prepared ramekins, filling them almost to the top.
10. Remove air bubbles: Tap the ramekins gently on the countertop a few times to bring any air bubbles to the surface. This will help prevent cracks in the cheesecakes.
11. Prepare the water bath: Place the ramekins into a large baking tray. Carefully pour boiling water into the tray until it reaches halfway up the sides of the ramekins. This water bath is essential for creating a moist, even cooking environment and preventing the cheesecakes from cracking.
12. Bake the cheesecakes for 35 to 40 minutes. The cheesecakes are done when they are almost set – they should hold their shape but still have a slight jiggle in the center. This can be hard to judge, but experience will guide you.
13. Cool in the oven: Turn off the oven and leave the cheesecakes inside with the door closed for one hour. This allows them to cool slowly and gently, preventing cracks from forming.
14. Chill: After one hour, remove the ramekins from the water bath and let them cool completely on the counter. Then, cover them with plastic wrap and refrigerate for several hours, or preferably overnight, to allow them to fully chill and set.
15. Optional: Prepare the Vegemite Chocolate Ganache: While the cheesecakes are chilling, you can make the ganache. Melt the chocolate, heavy cream, and Vegemite in a heatproof bowl set over a saucepan of barely simmering water (a double boiler). Stir until smooth and glossy.
16. Drizzle with ganache (optional): Once the cheesecakes are chilled, drizzle the melted chocolate ganache evenly over the top of each cheesecake. Spread it gently with a spatula or the back of a spoon.
17. Serve and enjoy!

Expert Tips & Tricks

• Room temperature cream cheese is essential: It ensures a smooth, lump-free batter. If you forget to take it out in advance, you can soften it slightly in the microwave in 15-second intervals, but be careful not to melt it.
• Don’t overmix: Overmixing the batter incorporates too much air, which can cause the cheesecakes to puff up and then crack when cooling. Mix until just combined.
• The water bath is key: Don’t skip the water bath! It provides gentle, even heat and prevents the cheesecakes from drying out and cracking. Make sure the water level is high enough, but not so high that it spills into the ramekins.
• Adjust Vegemite to taste: Start with 2 teaspoons of Vegemite and adjust to your preference. Remember that a little goes a long way!
• For a richer flavor: Use full-fat cream cheese and heavy cream.
• Prevent a soggy crust: Blind bake the crust for 10 minutes before adding the filling.

Serving & Storage Suggestions

Serve the Vegemite cheesecakes chilled, either plain or drizzled with the Vegemite chocolate ganache. Garnish with a sprinkle of cocoa powder or a few chocolate shavings for an elegant presentation. Leftover cheesecakes should be stored in the refrigerator, tightly covered, for up to 3-4 days. The ganache will keep well in the fridge, separately, too. While technically they are safe to eat after this time if stored properly, the texture and flavor will be at their best if eaten within a few days. Freezing is not recommended as the texture of the cheesecake may change.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	45g	58%
Saturated Fat	28g	140%
Cholesterol	220mg	73%
Sodium	450mg	19%
Total Carbohydrate	40g	15%
Dietary Fiber	1g	4%
Sugars	35g	–
Protein	8g	16%

Variations & Substitutions

• Gluten-Free Crust: Use gluten-free biscuits or a combination of almond flour, butter, and sugar for the crust.
• Stronger Vegemite Flavor: Infuse the heavy cream with more Vegemite. Start with an extra teaspoon and taste as you go.
• Different Crusts: Try digestive biscuits, Graham crackers, or even a shortbread crust.
• Chocolate Cheesecake: Add a few tablespoons of cocoa powder to the cheesecake batter for a chocolate version.

FAQs (Frequently Asked Questions)

Q: Will the Vegemite flavor be overpowering?
A: No, the 2 teaspoons of Vegemite provide a subtle, savory note that complements the sweetness of the cheesecake. You can adjust the amount to your liking, but start with a small amount.

Q: Can I make this cheesecake in one large springform pan instead of individual ramekins?
A: Yes, you can. Increase the baking time by 15-20 minutes and ensure the center is set before removing it from the oven.

Q: Is it important to use a water bath?
A: Yes, the water bath is crucial for preventing cracks in the cheesecake and ensuring a creamy texture.

Q: Can I use low-fat cream cheese?
A: While you can, it will affect the texture and richness of the cheesecake. Full-fat cream cheese is recommended for the best results.

Q: How do I know when the cheesecakes are done?
A: The cheesecakes are done when the edges are set, but the center still has a slight jiggle. They will continue to set as they cool.

Final Thoughts

Vegemite cheesecake is a surprisingly delicious and unique dessert that will challenge your expectations and tantalize your taste buds. It’s a conversation starter, a culinary adventure, and a testament to the versatility of this iconic Australian ingredient. So, embrace the unexpected, gather your ingredients, and give this recipe a try. I promise, you won’t be disappointed! I’d love to hear your thoughts and how you’ve adapted this recipe to suit your own tastes. Perhaps a Vegemite caramel sauce would be a good pairing! Happy baking!