Clouds with rain tonight and a fantastic no-bake cheesecake recipe

Good Morning Augusta

This morning it’s cloudy, with a  Slight chance of a rain shower. High 59ºF. Winds S at 5 to 10 mph.

Tonight we’ll have cloudy skies, then off and on rain showers overnight with some thunder possible. Low 48ºF. Winds SSE at 5 to 10 mph. Chance of rain 60%.

The readings from my weather instruments are:

Humidity is 61%, the dew point is 43ºF and outside it’s  52ºF.

The wind direction is  West between 0.1 MPH and 0.2 MPH, with a heat index of 52ºF.

The Barometric pressure is 30.05 and falling with a weather graphic indicating rain.

The UV rating is 0 out of 16, Sunrise is 4:58 a.m. Sunset is 8:14 P.M. Moon rise is 10:14 a.m., Moon set is xx:xx p.m., and the moon phase is waxing crescent being 29% illuminated.

The RAW METAR reading from Augusta’s airport this morning is:

SPECI KAUG 301108Z AUTO VRB04KT 10SM SCT004 SCT029 OVC042 09/08 A3020 RMK AO2 T00940078

Visibility is 10.0 Miles / 16.1 Kilometers with scattered clouds to 400 ft / 121 m. and more scattered Clouds to 2,900 ft / 883 m. with overcast to 4,200 ft / 1,280 m.

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

Space Weather for this morning is:

Today’s Solar flux is 72, the solar wind speed is 531 Kilometers per second and the chance of a solar storm is 1%.

This recipe is a repeat posting, but I’ve been asked for it becaquse it does not involve the use of an oven being turned on and is downright easy to make.  It’s pretty darn tasty too.

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.)