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A tart is a pastry dish, usually sweet, with an open top not covered with pastry. Sweetened fruit is arranged on pastry, often puff pastry, with or without custard, after which the tart is baked in an oven. The Tarte Tatin is a particular kind of "upside-down" tart, of apples, other fruit, or onions. Some tarts also contain fillings similar to pies, for example pecan pies can be made in smaller sizes. Savoury varieties include German Zwiebelkuchen (Onion tart), or Swiss cheese tart made from Gruyere.

Cheesecake is a dessert consisting of a topping made of soft, fresh cheese on a base made from biscuit, pastry or sponge.[1] The topping is frequently sweetened with sugar and flavored or topped with fruit, nuts, fruit flavored drizzle and/or chocolate. The earliest author who mentions cheesecake is Aegimus, who wrote a book on the art of making cheesecakes (πλακουντοπουκόν σύγγραμμα).[2] Cato the Elder's De Agri Cultura includes recipes for two pies for religious uses: libum and placenta.[3] Of the two, placenta is most like modern cheesecakes, having a crust that is separately prepared and baked.[4] In 1872, William Lawrence from Chester, NY, along with other dairymen, came up with a way of making an "unripened cheese" that is heavier and creamier by accident, actually looking for a way to recreate the soft, French cheese, Neufchatel.[5] Lawrence distributed the cheese in foil, becoming a brand that is familiarly recognized as "Philadelphia". Later on in

Black Forest cake (American English) and Black Forest gateau (British English) are the English names for the southern German dessert Schwarzwälder Kirschtorte, literally "Black Forest cherry torte". Typically, Black Forest cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream, maraschino cherries, and chocolate shavings. In some European traditions sour cherries are used both between the layers and for decorating the top.[1] Traditionally, Kirschwasser (a clear liquor distilled from tart cherries) is added to the cake .[2], although other liquors are also used (such as rum, which is common in Austrian recipes). In the United States, Black Forest cake is most often prepared without alcohol. The cake is named after the mountain range in south-western Germany but the local specialty liquor distilled from tart cherries called Schwarzwälder Kirschwasser, or abbreviated