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.

   SPONGE CAKE 1. Preheat oven to 356°F (180°C) and line a 30 x 40 cm baking tray with parchment paper. 2. In a large dry bowl: combine 3 egg whites, a pinch of salt and vanilla sugar. Whisk until foamy. 3. Add 40 g of sugar and whisk until thick and fluffy. Set aside. 4. In another large bowl: combine 40 g of sugar and 5 egg yolks, whisk until light. Add vegetable oil and water, whisk until combined. Add flour and whisk until combined. 5. Add 1/3 of the egg whites to the yolk mixture and fold the whites with a spatula from the bottom up, turning dough over. 6. Repeat step 5 2 more times. 7. Pour the batter into the tray, smooth, and bake for 10-12 minutes, or until a toothpick comes out clean (light golden brown). 8. Transfer the sponge cake to a wire rack, cover with a clean towel and let cool completely. STRAWBERRIES: 9. Wash, dry and cut into 1/4 pieces. CREAM 10. In a large bowl: combine COLD heavy cream, cream cheese and vanilla. Whip until the cream begins to thicken. Add the powdered sugar and whip until thick. ASSEMBLY OF THE ROLLS 11. Turn the cake over and carefully remove the parchment paper. 12. Cut the sponge cake into 8 rectangles. 13. Spread each rectangle with cream. Place strawberries on top and roll up. Trim the edges of the roll with cream and sprinkle with nuts. 14. Melt the chocolate and decorate the sponge rolls.