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 (no convection). 2. In a large mixing bowl, combine the egg, 4 tablespoons of sugar, a pinch of salt, and 0.5 teaspoon of vanilla extract. Mix with a fork or whisk. 3. Melt the butter. (You can substitute vegetable oil if preferred.) 4. Add the melted butter and cottage cheese to the egg mixture. Mix with a whisk or fork. If the cottage cheese is coarse, you can blend it with an immersion blender. 5. Peel the apple if you like (optional). Cut the apple into small cubes and immediately fold it into the batter so the apples don’t darken. 6. Grate the zest of one lemon directly into the batter (only the yellow layer; avoid the white pith as it is bitter). Squeeze the lemon juice into the batter as well. Mix everything together. 7. Add the flour and baking powder. Knead the dough. 8. Line a baking sheet with parchment paper. 9. Divide the dough into 16 portions. Roll each portion into a ball. Roll each ball in sugar and place on the baking sheet. 10. Bake on the middle rack for 20–25 minutes. SERVING IDEAS: - Serve warm with a cup of black tea, chamomile, or a cinnamon latte. - Dust lightly with powdered sugar right before serving for a soft, snowy finish. - Pair with a small dish of honey or maple syrup for dipping. - Offer a side of vanilla yogurt. - Arrange the cookies on a wooden board with citrus slices and a few sprigs of mint. - Create a “tea-time trio” with these cookies, a few dark chocolate squares, and dried apricots.