So this was the first "Jilly Bakes" video that I uploaded to YouTube in the Summer: a low carb New York style baked vanilla cheesecake.

So this was the first "Jilly Bakes" video that I uploaded to YouTube in the Summer: a low carb New York style baked vanilla cheesecake.

85g chopped mixed nuts

85g ounces ground almonds*

4 tablespoons butter

4-5 tablespoons Splenda*

2 tablespoons dessicated coconut (optional)

a teaspoon almond extract.

Filling:

500g mascarpone

200g soft cheese (I use Sainsbury's Be Good to Yourself)

16 tablespoons Splenda*

4 eggs

1 tsp. vanilla extract

300ml double cream

300ml whipping cream

Optional - blueberries or other fruit

Recipe:

Preheat the oven to 150°C / 300°F / Gas Mark 2

You can really use any combination of the ingredients for the base, depending on what nuts you like and what phase of Atkins you are on. You can also use sugar free biscuits (crushed up) that can be found here , and milled flax seeds also work really nicely. I found the almond extract really made all the difference - it creates an almost marzipan-like taste.

Mix all the ingredients together and then squish into the base of a springform tin. Bake for 10 minutes then leave to cool.

For the filling, blend the mascarpone and cream cheese with the Splenda. Beat in the eggs one at a time. Fold in the vanilla, whipping cream and double cream, then pour over the base.Cook in the oven for an hour, then turn the oven off and leave it to cook in the heat as the oven cools down for half an hour (so as to prevent the top from cracking. Towards the end of the cooking time, you can add blueberries to the top if you wish.

Remove from the oven and leave to cool at room temperature before refridgerating overnight in the tin.