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. Chop candied fruits, add raisin, soak with a rum, cover, and set aside. 2. Preheat your oven to 375°F (190°C). Grease and flour a bundt cake pan, ensuring all crevices are coated to prevent sticking. 3. In a medium bowl, whisk together the flour, corn starch, baking powder, and salt. Set aside. 4. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using a hand mixer or stand mixer. 5. Add candied fruits, and the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. 6. Gradually add the dry flour mixture to the wet ingredients. Be careful not to overmix. 7. Gently fold in the chopped candied fruit until evenly distributed throughout the batter. 8. Pour the batter into the prepared bundt pan, spreading it evenly. 9. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. 10. Allow the cake to cool in the pan for about 10-15 minutes, then carefully invert it onto a wire rack to cool completely. 11. Once the cake has cooled, you can dust it with powdered sugar for decoration, if desired.