Warm, sunny and a delicious cold dessert for a hot day

Good Morning Augusta

This morning we have sun with a high of 79 ºF. Winds NW at 10 to 15 mph.

Tonight we’ll have clear skies and a low of 54 ºF. Winds WNW at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 81%, the Dew Point is 61ºF and the outdoor temp is 66.7ºF.

The wind direction is  West Northwest between 0.9 MPH and 2.5 MPH, with a heat index of 66.7ºF.

The Relative pressure is 29.75, the Absolute pressure is 29.55 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 5:43 a.m. Sunset is 7:42 P.M. Moon rise is 12:23 a.m., Moon set is 3:17 p.m., and the moon phase is waning crescent being 34% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 161053Z AUTO 29006KT 10SM CLR 18/16 A2989 RMK AO2 SLP120 T01830161

Visibility is 10.0 Miles / 16.1 kilometers with clear, sunny skies.

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

Space Weather for this morning is:

Today’s Solar flux is 68, the solar wind speed is 353 Kilometers per second and the chance of a solar storm is 1%.

The summer heat is still with us, so why not make a dessert that doesn’t require any heat to make?

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.)