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. 

Known simply as tarta de queso or gazta tarta in its native Basque, this simple yet incredibly creamy cheesecake variation is a decades-old local specialty of the La Viña Bar in San Sebastián. The recipe is a simple combination of classic cheesecake ingredients such as sugar, heavy cream, eggs, and cream cheese, but unlike its more popular counterparts, this Basque version does not have any crust.

Instead, it is baked on a high temperature which leaves the outside firm, darker, and somewhat burnt, while the center remains gooey. Basque cheesecake is immensely popular, and while La Viña remains its place of origin, different variations are nowadays found in several patisseries around the world.

New York-style cheesecake is different from other cheesecakes mainly because of its heavy and dense texture that feels extremely smooth and rich. Its flavor should be sweet and tangy, not citrusy, chewy, or starchy. It is believed that the first New York-style cheesecake was made by Junior’s in the 1950s.

The magic formula includes heavy cream, eggs, vanilla, cream cheese, and (optionally) sour cream, while the base usually consists of a sponge cake crust or graham cracker crust.

Known as soufflé cheesecake in Japan and cotton cheesecake or Japanese cheesecake outside of Japan, this light and fluffy dessert is made by incorporating whisked egg whites into the cake mixture (eggs, milk, sugar, cream cheese), and the combination is then baked in a bain-marie.

The Japanese cheesecake is more fluffy and sponge-like than regular cheesecake, and it's sometimes eaten cold, but most people prefer to eat it straight out of the oven while it's still hot, so it almost melts in the mouth. It was created by a Japanese chef Tomotaro Kuzuno who went to Germany in the 1960s and found käsekuchen, a type of German cheesecake. 

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.

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.

Often dubbed as the Corsican take on cheesecake, fiadone is a traditional dessert prepared with brocciu (fresh whey cheese made from goat's or ewe’s milk), eggs, sugar, lemon zest, and lemon juice. Occasionally, oranges are used instead of lemons, and the base can be enriched with local liqueurs.

The cake was once a staple dish for various special occasions and a typical dessert prepared during the holiday seasons, but nowadays it is enjoyed throughout the year. It can be served on its own, drizzled with honey, or accompanied by fruit preserves or fresh fruit. 

Ostkaka is a very old Swedish specialty that literally translates to cheesecake, although it should not be mistaken with the well-known American cheesecake. Traditionally, it is prepared with rennet that converts milk into cheese, which is then combined with flour, eggs, sugar, cream, and almonds, and baked until lightly browned.

The whole process can be simplified by using cottage cheese instead. Unlike American cheesecakes, ostkaka is less sweet, much lighter, less fattening, and somewhat custardy. It is best served lukewarm or at room temperature, drizzled with fresh berry syrup, tart jam, or topped with whipped cream and strawberries. 

Country-style cheesecake is a variety of cheesecake that calls for the addition of buttermilk to the combination of cream cheese and eggs. Just like the New York-style variety, where heavy cream provides a smooth, dense texture to the cream cheese mixture, the buttermilk gives this version a firmer texture and a slightly acidic flavor.

It also prolongs the shelf life of the cake. Country-style cheesecake is typically prepared in certain rural parts of the country and is not common elsewhere.