Cheesecake with custard and berries

Ingredients:

For the cake:

• 1 cup baking flour
• 1/2 cup pecans
• 3 tablespoons of sugar
• 1/2 tsp fine salt
• 110g cold unsalted butter, cut into 1.25cm pieces.

For the filling:

• 1 and 2/3 cups whole milk
• 4 yolks
• 1/2 cup sugar
• 1/4 cup cornstarch
• 220 g of cottage cheese at room temperature, cut into 2.5 cm pieces.
• 2 tsp freshly squeezed lemon juice
• 1/2 tsp vanilla extract

For decoration:

• 5 cups fresh berries, such as raspberries and blackberries
• 2 tablespoons of sugar
• 1 tbsp. l. dry sherry

Preparation:

1. Preheat oven to 190 degrees.
2. Prepare the cake base: In a food processor, pulse the flour, pecans, sugar, and salt until the nuts are finely chopped. Add the butter and pulse until the mixture resembles coarse meal. Then add 2 tablespoons of ice water and pulse until the dough is smooth.
3. Place the dough on plastic wrap, shape it into a circle, cover it with plastic wrap, and refrigerate for 15 minutes until slightly firm. Pour the dough into a 22-cm springform pan, spreading it evenly over the bottom and sides. Freeze the dough until firm, about 10 minutes.
4. Place the pan on a baking sheet. Cover the crust with foil and fill it with baking weights or regular dry beans. Bake for 20 minutes, until the edges are golden brown. Remove the weights and foil and continue baking for 15-20 minutes, or until the crust is set and golden brown. Remove from the oven and let cool.
5. Prepare the filling: In a medium bowl, whisk together 1 cup milk, egg yolks, 1/4 cup sugar, and cornstarch. Heat the remaining 2/3 cup milk and 1/4 cup sugar in a medium saucepan over medium heat and bring to a boil. Stirring constantly, slowly pour the hot milk mixture into the beaten egg mixture.
   
   Pour the resulting egg-milk mixture into a saucepan and cook for about 2 minutes, stirring constantly, until thickened. Remove the mixture from the heat, whisk in the cream cheese, lemon juice, and vanilla extractBeat until smooth. Pour the filling into the prepared crust and freeze for 1.5 hours, until set.
6. Prepare the decoration: In a bowl, combine the berries, sugar, and sherry and let sit at room temperature for 20 minutes. Arrange the berries on top of the cheesecake.