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1
Preheat the oven to 180u00b0C (350 degrees F).
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2
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.
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3
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.
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4
Heat up 2 tablespoon of heavy milk in microwave then add the Vegemite and stir. Add it into the mixture and stir well.
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5
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.
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6
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.
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7
Vegemite chocolate ganache Variation:
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8
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!
