#MEwx Warm, sun and Chocolate Pecan Cheesecake

Good morning Augusta

The Boston Red Sox lost to the Houston Astros 4-3. We are now 27 and 24. Today's game is at 12:30.

A direct, real-time feed from my personal weather station is available for you here.

This morning we have patchy fog and mostly sunny skies. Highs will be in the lower 70s with light and variable winds, becoming south around 10 mph with gusts up to 20 mph this afternoon.

Tonight we'll have showers with Lows in the lower 50s. South winds around 10 mph.

The readings from my weather instruments are:

Our outdoor temperature is 58.1°F, the humidity is 71% and the Dew Point is 48.9°F.

The wind direction is Northwest between 2.7 MPH and 7.8 MPH.

The Relative pressure is 30.09, the Absolute pressure is 29.89 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles / 16.1 Kilometers with clear skies and sun.

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

I love pecans almost as much as I love chocolate.

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