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. Place the sugar and dry yeast in a large bowl, and pour the lukewarm water (about 100°F to 110°F) over it, stirring to dissolve the sugar. Cool to lukewarm, about 100°F to 110°F. Stir in 1 tablespoon flour. Cover the bowl with a clean cover and leave at 10-15 minutes in a warm place. 2. Stir in remaining flour, salt, sour cream, oil and mix until a shaggy mass forms. Cover the bowl with a towel again and let rest for 10 minutes. 3. After the rest, knead until smooth (about 10 minutes by hand). Knead in an additional 1 tablespoon flour if the dough is sticky. 4. Place the dough in a greased bowl, cover with a plastic wrap, and let rise for 1 to 1 1/2 hours, until it increases 2 times in size. 5. Place shredded cheese, ricotta cheese, and crumbled feta cheese and eggs in a large bowl and beat to combine. Form 4 balls, place balls in a plate, cover with plastic wrap and pace to a refrigerator. 6. Divide dough on 4 pieces, form 4 balls and cover with a plastic wrap. 7. Line two baking sheets with parchment. 8. Take one dough ball and roll into a circle shape. Place cheese ball in a middle and wrap cheese ball completely, twisting sides of dough. 9. Roll 1.5 cm thick circle shape again, already with cheese. Put into baking sheet. Repeat with remaining balls. Cover khachapuri with clean towel and let rest for 10-15 minutes. 10. Preheat oven to 390°F. 11. Bake 25 minutes.