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. Peheat an oven to 375F. Grease a 9x5-inch loaf pan. 2. In a mixing bowl, mash the ripe bananas with a fork or potato masher. 3. In a separate bowl, whisk together the flour and baking powder. 4. Melt butter. Add eggs and vanilla to the banana mixture, mix until combined. Add sugar and melted butter and mix again. 5. Gradually add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay. 6. Pour the batter into the greased loaf pan and spread it evenly. If you're adding nuts and cinnamon sugar, sprinkle nuts and cinnamon sugar on top. 7. Bake in preheated oven for about 40-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. 8. Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.