Sernik is a cheesecake from Poland, stemming from old Christian and Jewish traditions. It is made with eggs, sugar, and twaróg - a type of curd cheese that has been used in desserts for hundreds of years. It is believed that sernik originated in the 17th century, when King Jan III Sobieski brought the recipe with him after his victory against the Turks at the Battle of Vienna.
Today, there are many varieties of sernik, some baked, some unbaked, but it is usually made on a layer of crumbly cake. Often times raisins, chocolate sauce, or fruits are also added to sernik, and one of the most popular varieties of the dessert has a sponge cake as its base and is covered with jelly and fruit on top.
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Míša řezy is a traditional dessert made with quark cheese (tvaroh) as the key ingredient. The cake consists of three distinct layers – a base of chocolate sponge cake, a layer of quark cheese, sugar, and butter, and the final layer is a glossy chocolate icing.
When served, the cake is cut into squares. The name of this cake means Mickey square, and it's based on the popular Czech Míša ice cream consisting of quark cheese that's covered in dark chocolate.
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German-style cheesecake is a traditional dessert consisting of a thin layer of shortcrust pastry that is topped with a creamy combination of quark cheese, eggs, and (occasionally) various fruits. Even though käsekuchen is often compared to the classic American cheesecake, the use of lightly acidic quark cheese results in a light, scrumptious treat that perfectly combines sweet and sour flavors.
Usually served dusted with powdered sugar, käsekuchen is a classic German dessert that is commonly enjoyed as an everyday treat alongside coffee or tea.
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Rákóczi túrós is a Hungarian curd cheese cake. The base is a thin shortcrust pastry, followed by a layer of sweetened curd cheese that is topped with meringue. This tasty cake is named after János Rákóczi, a Hungarian master patissier who invented it for the 1958 Brussels World Expo.
The dessert became an instant hit, and nowadays it can be found in almost every pastry shop in Hungary.
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Topfentorte is an Austrian-style cheesecake made with topfen or quark cheese as the main ingredient. Apart from topfen, the cake is made with eggs, sugar, flour, lemon juice and zest, whipping cream, and gelatin. The tangy topfen filling is typically sandwiched between two layers of sponge cake.
Once baked, the cake is usually chilled in the fridge before serving. If needed, topfentorte can be dusted with powdered sugar before consumption.
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Topfengolatsche is a traditional pastry, part of the broader category of golatschen, which are sweet, folded pastries. It is filled with topfen (a type of soft, fresh cheese similar to quark or ricotta) mixed with sugar, eggs, butter, vanilla, and rum-soaked raisins.
The pastry dough is typically yeast-based or made from puff pastry, and it is folded around the creamy filling before being baked until golden. Topfengolatsche is a popular treat in Austria, often enjoyed as a breakfast pastry or dessert.
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Zigerkrapfen are sweet pastries made from a butter-enriched, finely grated white flour dough, filled with a sweetened mixture of ziger (a type of whey cheese), and then deep-fried until golden brown. The typical shape of zigerkrapfen is diamond-like, though variations include triangular or semi-circular forms.
The filling is sometimes enhanced with ingredients such as raisins, almonds, or a splash of Kirsch (cherry brandy) to add depth to the flavor. In the canton of Uri, the filling is traditionally seasoned with magenträs, a spiced sugar blend that imparts a reddish hue to the mixture due to the inclusion of sandalwood.
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