1. Preheat oven to 360 F. 2. Melt butter. 3. Wrap the bottom and outer sides of the springform with aluminum foil to prevent leakage. Butter inner side of the springform with melted butter. 4. Grate zest of one lemon. 5. In a large bowl: combine ricotta, cream cheese, sour cream, sugar, and eggs. Mix about 2 min on slow-medium speed of mixer or using spatula. We need just combine a little bit all this ingredients. Add flour and lemon zest. Mix 1 min. Add vanilla extract and remaining. Mix well and beat 20 minutes on medium-high speed. 6. Pour cheesecake mixture into springform. Bake 1 hour or until light golden-brown color on medium level of the oven. Check cheesecake thru the oven window. Do not open the oven! 7. Turn off the oven. Do not open the oven. Let cheesecake slowly cool in the oven. About 2 hours. 8. Using a knife, gently run around the edge of the cheesecake to make easier to remove the side of the springform. 9. Place the cheesecake to the refrigerator overnight, or minimum on 4 hours. SERVING IDEAS: - Spread or drizzle lingonberry jam (as o a picture) or any you favorite jam over the top just before serving. - Add a light dusting of powdered sugar for a simple, elegant finish. - Serve with fresh berries for extra freshness and color. - Pair with a cup of coffee or tea for a classic dessert experience. - Add a dollop of whipped cream for a more indulgent presentation. - Garnish with thin lemon zest strips to highlight the citrus notes.

   1. In a large mixing bowl, lukewarm water, sugar, salt, and instant yeast. Add 1/3 of flour and mix with a fork. Cover with clean kitchen towel or plastic wrap, and let rise in a warm, draft-free place for about a 20 minutes. 2. Add remaining flour and mix the ingredients together until a shaggi dough forms. Once the dough comes together, transfer it to a clean, lightly floured surface. Knead the dough for about 10-15 minutes until it becomes smooth, elastic, and slightly sticky (about 7 - 10 minutes). 3. Place the kneaded dough into a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 30 minutes. 4. In a bowl, stretch and fold the dough on four sides. Cover and let it rise for 30 minutes. Repeate 3 more times. 5. Divide the dough into two equal portions and shape each portion into a rectangular loaf, about 8-10 inches long. 6. Place the shaped loaves onto a parchment-lined baking sheet, leaving enough space between them for spreading. 7. Cover the loaves loosely with a clean kitchen towel and let them rise again for about 30-45 minutes, or until puffy and slightly risen. 8. Preheat your oven to 450°F (230°C). If you have a baking stone, place it in the oven to preheat as well. 9. Just before baking, lightly drizzle the risen loaves with olive oil and sprinkle them with a little bit of flour. 10. Transfer the baking sheet with the loaves into the preheated oven (or carefully slide the loaves onto the preheated baking stone if using one). 11. Bake the ciabatta loaves for about 20 minutes, or until they are lightly golden brown and sound hollow when tapped on the bottom. 12. Once baked, remove the ciabatta from the oven and let them cool on a wire rack before slicing and serving.