Preheat the oven to 160C/320F. Add some water, about 2cm, to a baking tray and put it in the oven on the bottom rack.

Line the sides of an 18cm/7” spring form pan with a loose base. Wrap the outer bottom and sides of the pan with aluminum foil.

Add the cream cheese to a microwave-safe bowl and microwave for 40 seconds or until soft.

Separate the eggs, place the whites into a bowl and the yolks into the bowl with the cream cheese.

Using a hand mixer, beat the egg whites for a minute and add ⅛ tsp of the stevia powder. Continue beating until stiff peaks form.

Using the same mixer, beat the cream cheese and yolks for 2 minutes. Add ⅛ tsp of the stevia powder, the almond flour and the baking powder. Beat until combined. Pour the mixture through a sieve to make sure that there's no more "flour" bumps. Sift it until it's all transferred to a large bowl. (*This took me a good 5 minutes, just keep on scraping the batter until it comes out of the sieve)

Add ⅓ of of the meringue to the cream cheese mixture and carefully fold it in. When incorporated, add the next ⅓ and carefully fold it in again. Add the last ⅓ of the meringue and fold GENTLY.

Pour the cheesecake mixture inside the springform pan and place it in the preheated oven in the water bath. Bake for 40 minutes, decrease the temperature to 140C/285F and bake for 10 more minutes.

Take the cheesecake out of the oven and let cool completely. When cooled, cut into 4 slices. Top the cheesecake with the berries.