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14 milk chocolate digestive biscuits, finely crushed
50g butter, melted
50ml Mr Hugh’s Hazelnut infused rapeseed oil
For the filling-
500g tub ricotta
3 eggs, beaten
1 tsp vanilla extract
200g cheap dark chocolate, broken into chunks and melted
125g icing sugar
36 mini chocolate eggs
Heat oven to 150C/130C fan/gas 2. Line the holes of a muffin tin with 12 paper muffin cases. Put the biscuits in a food bag and bash to small crumbs with the end of a rolling pin. Tip into a bowl, stir in the melted butter and Mr Hugh's hazelnut infused rapeseed oil until the crumbs are nicely coated, then spoon between the paper cases. Press down into the bottoms to make a firm base.
To make the filling, put the ricotta, eggs, vanilla and melted chocolate in a large mixing bowl. Sift in the icing sugar. Beat everything together with an electric whisk or a wooden spoon until very well combined. Spoon into the paper cases right up to the tops, then tap the whole tin on the bench to get rid of any air bubbles. Bake for 30 mins, then remove from the oven and gently push 3 mini eggs into the top of each cheesecake. Let the cheesecakes cool completely before serving.
Can be kept in the fridge for up to 3 days.