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.

   Apricot jam can be replaced with another favorite jam (preferably light) or honey. Butter and cream cheese should be at room temperature. You will need 2 large bowls. 1. Preheat the oven to 356F (180 C). Line the bottom of a baking pan with parchment paper. Prepare a larger pan so that the baking pan can fit in it. We will pour water into it. 2. Bring a small saucepan of water to the boil. Place 160 g of cream cheese in a large bowl. Place the bowl with the cheese on the saucepan and whisk until the cream cheese is warm. Add 20 g of butter. Whisk the mixture until the butter melts. 3. Pour in 50 ml of milk and whisk again until smooth. Remove the bowl from the saucepan. 4. Mix 30 g of flour and 10 g of cornstarch. Sift into the cream mixture and whisk. 5. Separate the whites and yolks. 6. Stir the yolks into the cream mixture. Set aside. 7. In a second large bowl, combine 4 whites and 1/4 teaspoon lemon juice. Whisk until stiff peaks form. Add 80 g of sugar in three stages, whisking very thoroughly. Whisk the whites until soft peaks form. 8. Add 1/3 of the whites to the cheese mixture and mix with a whisk. Pour the cheese mixture into the whites and mix with a silicone spatula very carefully, moving from the bottom up, turning. Mix until all the ingredients are mixed (the mixture will be quite liquid.) 9. Pour the mixture into a baking dish. Place the baking dish into a larger dish. Fill the larger dish with hot water 1/3 full. And place in the oven on the middle shelf. 10. Bake for 20 minutes. Open the oven for 10 seconds. Reduce the temperature to 230F(110C) and bake for another 60 minutes. 11. Remove the cheesecake from the oven, turn the pan over, tap it lightly so that the cheesecake falls out. Turn it over onto a plate. Brush the top with apricot jam or honey.