Real Cheese Cheesecake

Marmite: Taking on a childhood fear…

As a kid I used to hate Marmite (also known as Vegemite). Its dark silky colour looked just too much like chocolate and after one day mistaking a marmite spread sandwich for a Nutella spread one, I never really got over its salty bitter taste. My mom, however loved the stuff for some reason. Her favourite was Marmite and cheese sandwiches that she sent with me to school endlessly. Crying, I used to ask her for something else, and she remained adamant that Marmite was “healthy” (in her defence I wanted nothing but mayonnaise on my bread so she probably had a point.) But so Marmite grew with me as I grew up. Marmite and cheese to school, Marmite and cheese toasties when I was sick and Marmite and cheese crackers with tea in the morning. In my mind, Marmite has thus a sinister, unbreakable relationship to cheddar. And by the way I absolutely love the pair now.

Cheesy and tasty without the Marmite overwhelming tastebuds with its signature bitter taste.

 

Feeling homesick of my very grown-up life it is so that I took a trip down my Marmite memory lane. As sandwiches still make me uncomfortable (as I said, the Nutella incident) I decided to celebrate the pair with something we all know and love and ache for to be healthy. Cake. Marmite and cheese cake. That’s right, it’s healthy because it has a bit of Marmite in it (and don’t worry, I’m over my mayonnaise cravings these days).

This is actually a great recipe though, it’s quick, easy, don’t forget healthy and is great for breakfast, tea time, lunch and hell you can even chew on it for dinner!

Ingredients:

200g Cheddar

200g Mozzarella

Half a wheel Feta

1 Cup of cake flour

1 Tablespoon baking powder

1/4 Cup olive oil

1/4 Cup milk

1/4 Cup Buttermilk

4 Big eggs

A handful of shredded coconut

A dash of sea-salt

A grind of pepper

A wisp of paprika

For the topping:

1/2 Cup of soft butter

2 Tablespoons marmite

 

Just whisk all the ingredients together. The end result will be a thick, moist, filling cake.

Preheat the oven to 180°C and lightly grease a 20cm round cake tin. Mix flour, baking powder, spice and grated cheese (leave about a handful for the topping). Whisk eggs, oil, milk and buttermilk until light and creamy and add to the dry mixture. Scoop into a round cake tin (muffin trays also work well) and sprinkle remaining cheese for a crispy crust. Bake for about 30 minutes until golden and gorgeous. While cake is in the oven, melt the butter and marmite together for the topping. As soon as cake comes out, stab the cake all-over with a skewer and pour the hot marmite sauce over. Wait util topping cools and solidifies before popping out and serving.

Serve with coffee (the good kind).

Happy eating! 😉


Prep time: 15 minutes

Baking time: 30 minutes

 

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21 thoughts on “Real Cheese Cheesecake

  1. cookwitch1 says:

    Marmite is a brilliant savoury spread, and cooking ingredient. I made mascarpone and Marmite tarts once, and even Marmite haters loved them. Vegemite is similar, but definitely more mellow.

    Thank you for this! I have passed it on to my Facebook friends, and 2 of them are going to make it.

    Like

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