1-Getting started: Getting started with baklava cheesecake feels like a fun adventure in the kitchen, and I’ll guide you through each part to make it smooth sailing. First, make sure all your dairy and eggs are at room temperature this helps everything mix evenly and gives that creamy texture we love. Toast your nuts if they’re raw; it only takes a few minutes and boosts the flavor big time.

2-Now, let’s dive into the filling: Beat the 452g cream cheese with 1 cup sugar, 2 teaspoons vanilla, and ½ teaspoon salt until it’s nice and smooth. Add in the ½ cup sour cream or labneh, 2 teaspoons lemon juice, and lemon zest if you’re using them, and keep beating until combined. Finally, mix in the 2 eggs just enough to blend no overdoing it here to keep things light.

3-Building the Crust and Layers: Warm your 226g ghee or butter if it’s solid, then grab a 9 or 10-inch springform pan lined with parchment paper. Layer 10 sheets of phyllo dough on the bottom, brushing each one with ghee and overlapping them a bit at the edges. Spread half of your nut mixture made from the 1 cup pistachios, 1 cup pecans, ¼ cup sugar, and 1 teaspoon cinnamon over that base.

4: Next, add another 5 sheets of phyllo, brushing each as you go, and top with the rest of the nuts. Finish with the final 5 sheets, brushed and ready. Pour in the cheesecake filling, leaving some phyllo hanging over to scrunch up the edges and brush with more ghee. Keep a small spot in the center exposed for even baking.

5-Baking and Finishing Touches: Place your pan on a baking sheet to catch any drips, and bake at 325°F (163°C) for 60-70 minutes. You’re aiming for golden phyllo and a center that jiggles just a little. While it’s baking, whip up the syrup by combining ½ cup sugar, ¼ cup water, and ¼ cup honey in a saucepan. Heat it on medium-low, stirring until it thickens slightly in about 5-7 minutes, then add a few drops of lemon juice if you like.

6: Once out of the oven, pour that hot syrup right over the edges of the cheesecake. Let it cool completely, then chill it overnight in the fridge for the best results. This step really locks in the flavors, and you’ll get about 12 servings from it. Prep time is around 40 minutes, cook time about 1 hour, and don’t skip that chilling for the perfect bite.