1. If you use froze berries add them to a bowl, set aside and let defrost – discard the liquid coming off the berries (and use for a smoothie or something like that).

 

2. Add the flour, cold butter, and salt to a large bowl and cut the butter with a pastry blender into pea-sized pieces. Gradually add the milk and mix until the dough comes together. Wrap in plastic wrap and place in the fridge for 30-60 minutes.

 

3. Grease an 8 inches (20cm) springform tin lightly and set aside. Roll out the dough on a floured surface larger than the tin, transfer to the tin and press to the bottom and sides to form a nice crust – it should almost reach the edge of the tin. Prick several times with a fork and place in the fridge for about 20 minutes.

 

4. Preheat the oven to 390°F (200°C). Place a piece of baking parchment on top of the unbaked crust and fill up with baking beans and blind bake for 15 minutes, remove the baking beans and bake another 10 minutes until the crust has a nice golden color. Take out of the oven and let cool down a bit.

 

5. Reduce the heat of the oven to 320°F (160°C). Mix the cream cheese with eggs, birch sugar (or Erythritol) and vanilla extract until well combined. Pour into the pre-baked crust and sprinkle the thawed and drained on top and bake for about 60 minutes – the cheesecake should still wiggle a bit in the center but the edges should be set. In case it gets too dark, cover it with some aluminum foil while baking. Take out of the oven and let cool down completely on a wire rack. Serve with some whipped cream.