Ah, Vegemite! The yeast extract that is a popular food in Australia is less well-known in the United States. What does it taste like? Food blogger Ben Starr says that “a fingerful of Vegemite is like a meaty, salty punch in the face.”
So it would therefore make the ideal basis for a cheesecake. Chef Billy Law made one. He says that you shouldn’t judge it until you’ve tried it because “salt brings out the sweetness in food, and this works the same way: the salty Vegemite enhances the sweetness of the cheesecake.”
-via Lost at E Minor
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