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. Wash the raisins and currants in hot water and put them on paper towels to drain. Set 2 tablespoons of the flour on side. Sift the remaining flour into a bowl and make a deep well in the center. Crumble the yeast in the well, then add the sugar and milk. Stirring in the well, carefully incorporate a bit of flour into the liquid. cover the bowl and leave it in the warm place for 20 minutes until the yeast bubbles up.

2. Set aside 1 tablespoon of the butter. Melt the rest of butter in a pot. Using the dough attachment of an electric mixer, mix the melted butter, vanilla extract, eggs, salt and lemon zest into the dough until it shows bubbles.

3. Toss the raisins and currants in the remaining 2 tablespoons of flour and gently fold them in to the dough.

4. Grease a 9 1/2 in (24 cm) gugelhupf mold (or fluted tube pan), place the dough in it, cover it with plastic wrap, and let it rise in a warm place for 40 minutes.

5. Preheat the oven to 356F (180C). Place the gugelhupf on the middle rack of the oven and bake it about 50-60 minutes. test the cake to see if it is done. (To taste if a cake is done, insert a wooden toothpick or skewers into the center of the cake. If the toothpick or skewer come out clean, the cake is done.)

6. Remove the gugelhupf fro the oven and cool for about 20 minutes. Turn the cake out on a cake rack. Melt the reserved 1 tablespoon of butter and brush it over the cake. Sprinkle the cake with the confectioner's sugar.