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.

   Note: The butter must be at room temperature! 1. Heat a skillet and toast the almond flour until golden. Transfer to a bowl and let it cool completely. 2. In a large bowl: sift the powdered sugar, add the pieces of butter, and mix with a mixer just until the ingredients come together. Do not whip — simply mix until smooth. 3. Add the egg and half of the almond flour. Mix on low speed until combined. 4. Add the remaining almond flour, the flour, and the salt. Quickly knead the dough with the mixer just until everything is incorporated. If the mixer struggles, knead by hand — but work quickly so the dough doesn’t warm up from your hands. Do not knead for too long, or the dough will lose its tenderness and crumbly texture. 5. Flatten the dough into a disk, wrap it in parchment, and refrigerate for 20–30 minutes. 6. Transfer the dough onto a sheet of parchment paper, cover with a second sheet, and roll it out with a rolling pin from the center outward, flipping the dough with the paper and smoothing out any creases (lift the top sheet, smooth it, and place it back). Roll the dough to about 0.5 cm thick. If the dough becomes sticky while rolling, chill it again before continuing. Do not let the dough warm up. 7. Place the dough on a baking sheet directly in the parchment and refrigerate for 1 hour. 8. Separate the dough from the parchment on both sides. Working very quickly so it doesn’t warm up, cut out the cookies: one solid piece, the next with a hole in the center, alternating as you go. Arrange the cookies on a parchment‑lined baking sheet and return them to the refrigerator. 9. Preheat the oven to 365°F (185°C). Bake on the middle rack for 10–12 minutes, until the edges are golden. Cool on a wire rack. 10. Dust the tops of the cookies with holes with powdered sugar. 11. Spoon the jam into a piping bag. Pipe a little jam onto the solid cookie (the bottom), cover with the top cookie, and gently press. Assemble all the cookies this way. SERVING IDEAS: - Serve with black tea, Earl Grey, or a floral herbal blend. - Gift‑Ready Cookie Box: add a small jar of the same jam used in the filling.