The Corsican cheesecake made with brocciu, sugar, lemon zest, and eggs is called fiadone. It is a crustless dessert associated with Corsica, the Mediterranean island.
Brocciu is a fresh Corsican whey cheese, traditionally made from sheep’s or goat’s milk. Its mild, slightly tangy character forms the center of fiadone, while lemon zest provides a bright aromatic note. The simple mixture is baked until set and is commonly served cold.
Fiadone may be round or rectangular, but unlike many familiar cheesecakes it has no bottom crust. That detail distinguishes it from imbrucciata, a related Corsican pastry that uses a shortcrust or brisée base around a similar brocciu filling.
The other options belong to different culinary traditions: sernik is Polish cheesecake, ostkaka is a Swedish cheesecake, and flaó is a traditional cheesecake-like pastry from the Balearic Islands.