125g digestive biscuits crushed
50g butter
50g caster sugar
250g ricotta cheese
grated zest of 1 lemon and 4 tbsp juice
300ml natural yoghurt
25g ground rice
75g Hot Chocolates white chocolate buttons melted
4 medium eggs
Hot Chocolates Extra brute cocoa powder to dust

Line the base of a 23cm springform cake tin with greaseproof paper and grease the sides. For the base, melt the butter in a medium pan. Stir in the biscuit crumbs so the mixture is evenly moistened. Press the mixture into the bottom of the tin.
Preheat the oven to fan 160C/conventional 180C/gas 4. In a mixer or large bowl beat the sugar and cheese at until creamy. Add the lemon zest and juice, yoghurt and ground rice and blend. Then add the melted white chocolate and stir until smooth. Whisk in the eggs. Pour the mixture into the prepared tin and bake in the centre of the oven for 40 mins or until lightly set and firm to the touch. Leave to cool in the tin, turn out and then chill in the fridge. Dust with cocoa powder and serve with extra thick cream or greek yoghurt.

This dessert was matched with a Pinot Grigio.

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