#MEwx Hot, muggy and no-bake egg-free Biscoff SWirl Cheesecake

Good morning Augusta

This morning we have clouds and sun with stray showers or thunderstorms possible. High 87°F. Winds SW at 5 to 10 mph.

Tonight it will be partly cloudy with stray showers or thunderstorms possible. Low 67°F. Winds light and variable.

The readings from my weather instruments are:

The Dew Point is 67.5°F, the humidity is 99%, and the outdoor temp is 67.6°F.

The wind direction is West Southwest between 0.0 MPH and 0.1 MPH.

The Relative pressure is 30.03, the Absolute pressure is 29.83 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 6:04 a.m. Sunset is 7:11 p.m., Moonrise is xx:xx a.m., Moonset is 2:23 p.m. and the moon in it’s last quarter being 46% illuminated.

Visibility is 10.0 miles / 16.1 Kilometers with clear skies for the time being.

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

Space weather for today is:

The Solar flux is 687, the solar wind speed is 334 Kilometers per second and the chance for a solar storm is 1%.

Its hot again, so how about a no-bake cheesecake? I’ve had this one, its really good!

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.)