Dessert

Vegemite cheesecake

Name: Vegemite cheesecake recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: 250 g plain sweet biscuits; 150 g unsalted butter, melted; 500 g cream cheese, at room temperature, chopped; 300 ml sour cream, at room temperature; 165 g caster sugar; 40.00 ml VEGEMITE; 1 teaspoon vanilla extract; 2 large (59 g) free-range eggs, at room temperature; 40.00 ml plain flour; 250 g mixed berries, to serve

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Vegemite cheesecake — This is an extract from The VEGEMITE Cookbook: recipes that TASTE LIKE AUSTRALIA. Published by Penguin Random House Australia, RRP $29.99

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by delicious. team

delicious. team

Nov 11, 2022

“Who doesn’t love the melting, mouth-watering richness of a cheesecake? VEGEMITE adds a subtly savoury yet sweet touch that will make it hard to stop at just one piece.” This is an extract from The VEGEMITE Cookbook: recipes that TASTE LIKE AUSTRALIA. Published by Penguin Random House Australia, RRP $29.99

250 g plain sweet biscuits
150 g unsalted butter, melted
500 g cream cheese, at room temperature, chopped
300 ml sour cream, at room temperature
3/4 cup (165 g) caster sugar
2 tablespoons VEGEMITE
1 teaspoon vanilla extract
2 large (59 g) free-range eggs, at room temperature
2 tablespoons plain flour
250 g mixed berries, to serve

Method

1.

Preheat the oven to 150°c/130°c fan-forced. Line base of a 20 cm springform pan with baking paper.
2.

Place biscuits into a food processor and process until they resemble fine breadcrumbs. Add the butter and process until well combined.
3.

Tip the biscuit mixture into the prepared pan, and using the back of a spoon evenly press the crumbs over the base and up the side of tin, leaving a 1 cm gap around the top of the tin. Refrigerate for 30 minutes.
4.

Clean out the food processor. Add the cream cheese, sour cream, sugar, VEGEMITE and vanilla. Process until combined. Scrape down the sides, add the eggs and flour, and process again until evenly combined.
5.

Pour the filling into the crust. Sit the pan on a baking tray and place onto the middle shelf in the oven. Bake for 45 minutes, without opening the door, until cheesecake is set but still has a slight wobble in the centre. Turn oven off and leave the cheesecake to cool for 2 hours in the oven with the door slightly ajar. Transfer to a cooling rack and let cool for 1 hour at room temperature.
6.

Refrigerate for 4 hours or overnight. Remove from the fridge and bring to room temperature before serving. Serve topped with berries.