Cooler with a great cheesecake dessert

Good Morning Augusta

This morning we have a mix of sunshine and clouds with an expected high of 30ºF. Winds NW at 5 to 10 mph.

Tonight it will be mostly clear with a low of 11ºF. Winds NW at 5 to 10 mph.

The readings from my weather instruments in the North field are:

Humidity is 89%, the dew point is 23ºF, outside it’s -2.8ºC and 27.1ºF.

The wind direction is Southwest between .1 MPH and 0.5 MPH, generating a wind chill of 27.1ºF.

The Barometric pressure is 29.70 / HPA 1006.3 and rising with a weather graphic indicating sun.

The UV rating is 0 out of 16, Sunrise is at 6:59 a.m. Sunset is 4:46 P.M. Moon rise is at 8:24 a.m., Moon set is 7:52 p.m. and the moon phase is waxing crescent.   

The RAW METAR reading from the airport in Augusta maine is:

METAR KAUG 301153Z AUTO 00000KT 10SM OVC048 M03/M08 A2969 RMK AO2 SLP058 60000 T10281083 11022 21028 53006

Visibility is 10.0 miles / 16.1 Kilometers with overcast down to 4,800 ft / 1,463 m.

We didn’t receive any rain or snow here over the past 24 hours.

Space Weather for this morning is:

Today’s Solar flux is 76, the solar wind speed is 437 Kilometers per second and the chance of a solar storm is 1%.

Want dessert and don’t want to have to bake anything?  I gotcha covered.

NO-BAKE EGG-FREE BISCOFF SWIRL CHEESECAKE

1 ½ cups Biscoff cookie crumbs (or graham cracker crumbs)

4 T. butter, melted

½ cup heavy whipping cream

2 tsp. powdered sugar

½ cup sugar

16 oz. cream cheese, softened

1 tsp. vanilla

¼ cup Biscoff spread (a/k/a cookie butter)

Mix together the cookie crumbs and butter.  Press into the bottom of a 9” square pan.  Refrigerate while you prepare the batter.

In a medium bowl, beat the cream until it thickens.  Slowly add the powdered sugar and beat until stiff peaks form (peaks won’t fall off the beater when you lift it).  Set aside.

In a large bowl, beat together the sugar, cream cheese, and vanilla.  Fold in the whipped cream.  Spread evenly into the prepared pan.

In a small microwaveable bowl, microwave the Biscoff spread until slightly softened (10-15 seconds) so that it is softer but not liquid.  Drop by spoonfuls on top of the cheesecake batter, then swirl with a knife.  Refrigerate for at least 4 hours before serving (if you can wait that long.)