Great recipe template for a low carb "cake" FWIW: https://vintagekitchennotes.com/orange-ricotta-cheesecake/
Though I'll mostly avoid eating this by taking it to work tomorrow to share with folks there (it's kinda work's milk after all, even if I basically just saved it from being drainpour.)
For an encore (my procrastination is procrastinating now), I finally turned my 2025 chilli mash into hotsauce. A job so simple I have no idea why I've risked leaving it this long (dumb brain shit). Thankfully it is OK... 7+ month lacto fermented chilli mash (various hot red chillies including superhot naga varieties), 50% its weight in apple cider vinegar, blend, strain, blend with added salt and golden syrup "to taste" and then throw in a bit of xanthum gum for stability (1/4 tsp in 1.3kg sauce in this case, hopefully does the job). Bottle. Not fussed by super sterile situations with this, its lacto soured plus 50% vinegar, pH will keep it safe.
