Today is kind of a difficult day for me.
Today is The Hubble's birthday. He's 34 today.
Today, I miss him...a lot. Although, 'a lot' doesn't even begin to cover how much I truly miss that guy.
He's missed so much this year. And he will continue to miss important events.
He missed Little Butt's 5th birthday. He missed her entire year of Pre-K. In a couple weeks here he's going to miss her first day of Kindergarten.
He's missed a lot with Baby N as well. His whole life really. He wasn't here for the birth. He wasn't here when he started rolling over, when he started crawling, and now he's not here as Baby N is mastering the whole walking thing. Baby N's first birthday is coming up next week and The Hubble won't be here.
He's also going to miss our 10 year wedding anniversary next month.
But this is the life we have chosen. I do feel a sense of things coming to a close soon though. Now that we are into August, I know that this deployment is ending in about 3 months. Though he has missed so much, I know we will more than make up for it when he gets home and we start our next adventure...in Florida!
When The Hubble was here for R&R back in June, we were able to do a lot of things together as a family. We went to the San Antonio Zoo and Sea World. We got family pictures taken. Little Butt and her Daddy went horseback riding. And The Hubble and I went on a few dates.
One of the first things we did, just the two of us, was go to my favorite Indian restaurant in Austin for a friend's birthday celebration. As my friend walked in and we told the waiter that it was her birthday, he quickly asked "chocolate or mango?" So I said mango.
After our meal, they brought her a birthday dessert: mango cheesecake with a raspberry simple syrup drizzle on the plate. Of course, being a great friend, she let us all try her cheesecake. It was one of the most amazing cheesecakes I've ever tasted! And The Hubble loved it so much she let him finish it!
I decided then and there I was going to try to recreate the mango cheesecake. Luckily, the restaurant had the recipe posted in the front waiting area. Within days I had made our own mango cheesecake.
The cheesecake is light and fluffy, with just the right amount of tang from the mango. The raspberry simple syrup gives the cake an edgy sweetness that I love! But the cake can be enjoyed without it for sure.
Today, I'm posting this recipe and wishing The Hubble a very happy birthday. Though we are separated by an entire planet, you are no less in our hearts today. We love you!
Let's bake!
Mix together the graham cracker crumbs, sugar, and melted butter until evenly moistened.
Press the graham cracker mixture into the bottom of a springform pan. Bake it until set. Let cool completely before using.
Place your mango into a processor and puree until smooth. Set aside 2 cups to use in the cheesecake filling.
In a separate bowl, beat together the sugar, cream cheese, and vanilla until smooth and well combined.
Add the eggs, one at a time, beating well between each addition.
Add the mango puree and beat until well combined.
Pour the filling over the cooled crust into the pan. Bake it up then let it cool. Refrigerate overnight .
Slice, serve, and enjoy!
Mango Cheesecake
Adapted from Clay Pit
Printer Friendly Version
Ingredients:
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 6 Tablespoons (3/4 stick) unsalted butter, melted
For the Filling
- 3 large very ripe mangoes (about 13 ounces each), peeled, pitted, and coarsely chopped
- 3 (8 ounce) packages cream cheese, at room temperature
- 1 1/4 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs
Directions:
- Preheat oven to 325 degrees F.
- Lightly butter a 9 inch springform pan (I used butter flavored cooking spray).
- In a medium mixing bowl, stir together the graham cracker crumbs and 1/2 cup sugar.
- Add melted butter and stir until well moistened.
- Press graham cracker mixture firmly into the bottom of the prepared springform pan (not up the sides).
- Bake crust for 12 minutes or until set. Cool completely.
- Place chopped mango into a food processor and process until pureed and smooth. Set aside 2 cups of the mango puree.
- In the bowl of a stand mixer, using the paddle attachment, beat the cream cheese, 1 1/4 cups granulated sugar, and vanilla until smooth.
- Add eggs, one at a time, beating well in between each addition.
- Add the 2 cups of mango puree and beat until well combined.
- Pour filling into the pan over the cooled crust.
- Bake 1 hour and 25 minutes or until the center of the cake barely jiggles and the edges are puffed and golden.
- Cool cake until room temperature and refrigerate overnight.
- Run a small knife along the edges of the pan before unmolding to release the cake from the pan.
- Slice, serve, and enjoy!!