1. The method below uses the quantity of ingredients suitable for a smaller springform pan (8 x 3 inch Springform Pan). Preheat the oven to 160°C. If the packet of phyllo pastry and sour cream is in the fridge, take it out and put it aside to reach room temperature. Do the same with the cream cheese so that it softens and can be easily beaten.

Syrup

1. Begin by preparing the syrup as it needs to cool down before you can use it. Simply bring all the ingredients, except the rosewater, to the boil and then let it simmer for 15min. After that time, remove it from the heat and stir in the rosewater. Let it cool down on the side until you need to use it.  

Base

1. While the syrup is cooking prepare everything else. Add all the ingredients required for the base, except the butter, in a food processor. Pulse them just enough for them to break into smaller pieces, coarsely not fine. Don’t stir in the melted butter just yet, just set it aside and continue to make the filling.

Filling

1. Prepare the filling before you start using the phyllo pastry. In a large bowl add the cream cheese, sour cream, caster sugar, lemon zest and juice. Use a hand or stand mixer to combine all the ingredients together. As you are beating the mixture add one egg at time. Continue mixing until the filling is smooth. Place the bowl aside and prepare the rest of the components.

Assembly

1. Line the springform with baking paper on the bottom and on the sides. Brush the top of the springform’s rim with butter all around. This will prevent the phyllo pastry from sticking and breaking apart when you remove the rim. 

2. Take out 6 sheets of phyllo from the packet. Seal the rest of the phyllo sheets well back in the package and place it in the fridge. Cover the phyllo sheets you will use with a clean towel and take one at a time so they don’t dry up. 

3. Brush the first phyllo sheet with butter and place it in the pan lengthwise letting it hang over the sides. Push the phyllo gently down and to the side. Brush the second phyllo sheet with butter and place it at a 90 degree angle across the springform forming a cross, again pushing the sheet down gently and letting the ends hang over. Repeat the process above until all the phyllo sheets are placed inside. 

4. Add the melted butter in the nut mixture and then spoon the mixture out in the pan base, on top of the phyllo sheets. Use the back of the spoon to smooth it out and spread it evenly around the bottom. Then pour the filling that is in the fridge on top of the nut mixture. Ensure the phyllo sheets remain around the pan’s circumference in doing so.

5. For extra texture on top of the cheesecake, fold in some of the phyllo sheets that are the springform pushing it down gently to seal edges. Otherwise you may leave it all to hang to the sides. Place the springform on a baking tray, this will make it easier to transfer in and out of the oven as the phyllo pastry hangs over the springform. 

6. Add the cheesecake in the oven, on the middle rack, for 50-55min. If you have a food thermometer you may want to check for readiness when the middle of the cheesecake reaches 70°C. The filling should still be wobbly but cooked through. The cheesecake will rise and the filling may separate, however once it cools down the cheesecake will drop and any separations can be covered with the toppings you add later.

7. As soon as you take the baked baklava cheesecake out of the oven gently pierce the top with a knife and then pour the cooled syrup on top. You may choose to reserve some of the syrup to add on top before serving. Set it aside, let the syrup be absorbed and allow the cheesecake to cool down (about 2 hours) as is before removing the rim.  

8. Once the cheesecake is cooler cut the phyllo sheets that are overhanging along the rim edge. Unclip the springform rim carefully. The cheesecake will now have a wall of phyllo pastry surrounding it, keeping the filling intact. Sprinkle some crushed nuts on top (I added some crushed pistachios and rose petals to add some colour to it) and place the cheesecake in the fridge to chill for at least 3 hours.