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.

   CRUST 1. In a large bowl, mix flour, sugar, and salt. 2. Grate the cold butter on a coarse grater directly into the flour mixture. 3. Toss gently to coat the butter shreds in flour. 4. Beat the egg and add it to the mixture. 5. Add cold water, 1 tbsp at a time, mixing until dough just comes together. You need to knead quickly so that the dough does not heat up. This helps preserve the butter’s integrity and ensures a flaky texture. 6. Divide into two discs, wrap in plastic, and chill for at least 1 hour. FILLING 7. In a saucepan, combine cherries, sugar, lemon juice, and vanilla. 8. Cook over medium heat until cherries release juices (5–7 minutes). 9. Stir in corn starch and cook until thickened (2–3 minutes). 10. Let cool completely. ASSEMBLE 11. Line a baking sheet with parchment paper or brush with melted butter. 12. Preheat oven to 425°F (220°C). 13. Roll out one dough disc and line a 9-inch pie dish. 14. Brush the top of the dough with melted butter. 15. Pour in cooled cherry filling. 16. Roll out second disc and place over filling (or use strips for a lattice top). 17. Seal edges and crimp. Cut slits in top crust if using a full cover. 18. Mix the yolk with 1 tablespoon of water. Grease the pie with this mixture. Sprinkle with sugar on top. (You can sprinkle with ground nuts.) BAKE 19. Bake for 15 minutes at 425°F, then reduce to 375°F (190°C) and bake for 30 minutes until golden. 20. Cool for at least 2 hours before slicing.