#MEwx Sunny, cold and Chocolate-pecan cheesecake

Good morning Augusta

This morning we have mostly sunny skies with highs in the mid 20s. West winds 10 to 15 mph. Wind chill values as low as -6°F.

Tonight we'll have mostly clear skies, becoming partly cloudy. Lows around 8°F. West winds around 10 mph, becoming light and variable, wind chill values as low as 1°F.

The readings from my weather instruments are:

The Wind Chill is 13.6°F, Dew Point is -16.6°F, the humidity is 24%, and the outdoor temp is 13.6°F.

The wind direction is South between 0.1rt MPH and 0.3 MPH.

The Relative pressure is 30.39, the Absolute pressure is 30.19 and rising with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 Kilometers with clear skies.

The UV rating is 1 out of 16, Sunrise is 6:46 A.M., Sunset is 5:00 P.M., Moonrise is 9:37 A.M., Moonset is 10:45 P.M. and the moon phase is waxing crescent.

Augusta's RAW METAR readings are:

METAR KAUG 101153Z AUTO 28008G15KT 10SM CLR M10/M20 A3045 RMK AO2 SLP320 T11001200 11083 21100 51008

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

Back to cheesecakes for a celebratory goodie. Still have that heart-shaped baking pan handy?

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