Vegemite Cheesecake Recipe

Name: Vegemite Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust Ingredients; 180 g scotch finger biscuits, crumbed (or OreoA s is also a favorite); 100 g butter, melted; 2 tablespoons sugar; 1 teaspoon vanilla extract; Cheeshecake Ingredients; 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)

Servings: persons

Crust Ingredients
180 g scotch finger biscuits, crumbed (or OreoA s is also a favorite)
100 g butter, melted
2 tablespoons sugar
1 teaspoon vanilla extract
Cheeshecake Ingredients
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)

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

1286

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Crust Ingredients, 180 g scotch finger biscuits, crumbed (or OreoA s is also a favorite), 100 g butter, melted, 2 tablespoons sugar, and more.

Yes, Vegemite Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegemite Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions