Easy as ... Cheesecake
Seriously, this is so easy to make, even a fellow who'd just overindulged in sensible indulgences can put this together ... and I'm not talking eating too much chocolate
Some cream cheese, pure as you can - check the ingredients. Cream Cheese which lists the ingredients and milk is what you want.
Some soured cream (or sour cream, if that's what it's called in your location) - again, check the ingredients ... blah blah blah ... cream needs to be the ingredient. Soured cream adds the tang that cheesecake needs without spoiling the vanilla flavour with lemon juice.
Some honey, which is a superb sweetener, packed with all manner of complex health goodies - it's more than just a sweetener!
Vanilla essence - or, vanilla seeds extracted from a pod. I only had essence in, so that's what I used.
Gluten-free biscuit. Fauxfood, I know, but I lacked the inspiration to whip up a nutty base at that time of night but reckon something like crushed hazelnuts, macadamia nuts and maybe a little butter would do the trick.
Get to it!
2/3 cream cheese, 1/3 soured cream, touch of honey, whisk like the clappers until it stands up. Get the bowl in a headlock to work the core and swap hands part way through to ensure an even workout. Yes, I mean a hand whisk, not an electric whisk you hold in your hand!
Form your base in a Chef's ring and spoon the mixture over. Pop into the fridge to set.
When ready to eat, retrieve from the fridge, warm the metal ring with your body heat and allow the cake to slide out. The cheesecake will set in about an hour, so this is something that can be made and eaten the same evening.
Eat, enjoy, feel fantastic!