If you never do anything else in your life....

Make this...

Caramel cheesecake

50g/20z unsalted butter
140g/5oz plain digestives crushed
4 gelatine leaves
400g/14oz creme fraiche
100g/4oz light muscovado
50g/2oz dark muscovado
1tsp vanilla extract
400g/14oz ricotta

To serve:
50g/2oz fudge finely sliced (veg peeler works fine)
icing sugar for dusting or
Whipped cream and pecan nuts

Melt butter in small pan, add digestives and mix. Pour into 9"/20cm spring form cake tin and flatten out with back of metal spoon until base is covered right to the edges. Cover in clingfilm and put in fridge to cool.

Soak gelatin leaves in water for 5 minutes.

Put creme fraiche, both sugars and a pinch of sea salt into a small pan and heat through until sugar has dissolved and you have a creamy beige liquid in front of you.

Drain the gelatin leaves and add 3 tbsp boiling water, mix to dissolve the leaves and add to the beige liquid. Whisk thoroughly to ensure all is dissolved.

Whisk ricotta till smooth and creamy, adding the beige liquid and vanilla essence as you go. Once all combined, pour over your biscuit base and chill overnight (or cheat and put into freezer for 2 hours then back into fridge. After about 4 hours in total it should be set - well mine was anyway.

Remove from cake tin once set (press lightly with fingertip on surface and shuggle the filling, it should feel a bit like jelly) by running a knife round the edge.

To decorate - Add your curls of fudge to the centre and dust lightly with icing sugar. Or serve with cream and pecans.

It is quite possibly the closest thing to heaven since Antonio Banderas.