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. Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with melted butter. 2. In a bowl, mix the chopped nuts, ground cinnamon, and sugar (if using). 3. Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out. 4. Place one sheet of phyllo dough in the greased baking dish and brush with melted butter. Repeat with about 8-10 more sheets, buttering each one. 5. Sprinkle a thin layer of the nut mixture over the buttered phyllo. 6. Add another 5-6 layers of phyllo dough, buttering each one. 7. Repeat the layering process until you run out of nuts. Finish with a top layer of about 8-10 buttered phyllo sheets. 8. Using a sharp knife, cut the assembled baklava into diamond or square shapes. Make sure to cut all the way through the layers. 9. Bake in the preheated oven for about 50-60 minutes or until the baklava is golden and crisp. 10. While the baklava is baking, combine sugar, honey, water, lemon juice, vanilla extract, cinnamon stick, and cloves (if using) in a saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes, stirring occasionally. Remove the cinnamon stick and cloves. 11.Once the baklava is done baking, remove it from the oven and immediately pour the hot syrup evenly over the baklava, making sure it gets into all the cuts. 12. Allow the baklava to cool completely at room temperature. The syrup will soak in, and the baklava will become moist and flavorful. 13. Once cooled, serve the baklava at room temperature. It can be stored for several days at room temperature or refrigerated.