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. Wash the raisins, scald them, and soak in hot water. Cover and let sit for about half an hour. 2. Preheat the oven to 210°C (410°F). Grease cupcake molds with oil or line with parchment paper. 3. Using a mixer, beat the butter with the sugar. While continuing to beat, add the eggs one by one, mixing until smooth. Then add the farmer cheese (or ricotta) and beat everything again until well combined. 4. In a separate bowl, mix the starch, flour, baking soda, vanilla (or vanilla sugar), and cinnamon. Gradually, tablespoon by tablespoon, add this mixture to the creamy batter, while continuing to beat. 5. Drain the water from the raisins using a sieve or colander. 6. Add the raisins to the batter and mix thoroughly. 7. Fill the molds with the batter, place them in the oven, and bake until a golden-brown color forms, about 20 minutes. 8. Check for doneness with a wooden toothpick. 9. Optionally sprinkle with powdered sugar.