While I’m not from a cheesecake family — it is never unwelcome, but we are more deeply devoted to things like pastry creams, chocolate pudding, and stellar coffee cakes — I married into one, which means that even though this site’s cheesecake archives are very well-populated, not a single peep of protest could be heard as far as my apartment walls reach (to be fair, a short distance) as I tinkered with these bars over the last few weeks.

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I didn’t mean to get so carried away making focaccia over the last few months, but don’t I always say that? As if I forget how easily I get consumed with a very specific idea for what a recipe should be and cannot let it go, even when it’s past time to move on. As if it was someone else who made blueberry muffins 25 times one summer until she found what she was looking for. Thus, perhaps I shouldn’t be surprised but I still am: I’ve made an obscene amount of focaccia this spring and summer trying to find the recipe I’ll want to use forever. Here are five things I learned along the way:

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