#MEwx Warm, slightly more humid and Chocolate Pecan Cheesecake

            Good morning Augusta

This morning we have sun with a high of 74°F. Winds SSE at 5 to 10 mph.

Tonight it will be partly cloudy and a low of 58°F. Winds light and variable.

The readings from my weather instruments are:

The Dew Point is 56.5°F, the humidity is 99%, and the outdoor temp is 56.7°F.

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

The Relative pressure is 30.23, the Absolute pressure is 30.03 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 6:01 a.m. Sunset is 7:15 p.m., Moonrise is 10:38 p.m., Moonset is 12:08 a.m. and the moon phase is waning gibbous being % 68illuminated.

Visibility is 10.0 miles / 16.1 Kilometers with

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

Space weather for today is:

The Solar flux is 67, the solar wind speed is 381 Kilometers per second and the chance for a solar storm is 1%.

If you like cheesecake, try this one:

Chocolate-pecan cheesecake

PREP TIME: 15 minutes
TOTAL TIME: 50 minutes
SERVINGS: 8

3 Tbsp bran cereal crumbs
¼ tsp ground cinnamon
¼ c + 2 Tbsp unsweetened cocoa powder
½ tsp instant coffee
⅓ c boiling water
8 oz fat-free cream cheese, softened
4 oz reduced-fat cream cheese, softened
½ c fat-free ricotta
⅔ c confectioners' sugar
2 eggs
1 egg white
2 tsp pure vanilla extract
½ oz bittersweet chocolate, shaved
2 Tbsp finely chopped pecans

1. POSITION an oven rack in the bottom third of the oven. Preheat the oven to 325°F. Coat the bottom and sides of an 8" springform pan with cooking spray. Combine the cereal crumbs and cinnamon in a bowl. Sprinkle evenly over the pan bottom. Set aside.
2. COMBINE the cocoa powder, coffee, and water in a bowl. Stir until smooth. Set aside.

3. COMBINE the cream cheeses and ricotta in an electric mixer bowl. Beat at medium speed until smooth. Add the sugar. Reduce the speed to low and beat to incorporate. Add the eggs and egg white one at a time, beating until blended. Add the vanilla extract. Blend until smooth. Add the cocoa mixture and stir until completely incorporated. Pour into the prepared pan.

4. BAKE for 30 to 35 minutes, or until the outer edges are set but the center still jiggles. Sprinkle the chocolate shavings and pecans evenly over the cheesecake. Return the cheesecake to the oven and bake for 2 to 3 minutes, or until the chocolate melts.
5. REMOVE to a rack to cool to room temperature. Cover and refrigerate overnight. Remove the sides of the pan and cut into 8 wedges.

NUTRITION (per serving) 168 cal, 11 g pro, 19 g carb, 12 g sugar, 1 g fiber, 6 g fat, 2 g sat fat, 270 mg sodium