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 oven to 400F. Line a muffin tin with paper liners or spray with non-stick spray (12 cups tin). STREUSEL TOPPING. 2. In a medium bowl, combine the flour and sugar. Stir to mix well. Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be pea-sized, and the mixture should hold together when pinched. Set aside. MUFFINS 3. Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, salt, and baking powder. 4. Melt and cool butter. 5. In a small bowl, combine melted butter, eggs, buttermilk and vanilla extract. Whisk to combine. 6. Pour the wet ingredients into the dry ingredients. Stir just until combined. The batter will be thick. 7. Coat berries with 1 tablespoon of flour and gently fold into the batter. 8. Divide the batter evenly among the muffin cups, filling them about 3/4 of the way full. 9. Sprinkle the streusel topping over muffins. 10. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown. 11. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.