#MEwx hot, muggy and how to make a no-bake Biscoff cheesecake

Good morning Augusta

The Red Sox beat the LA Dodgers last night 8.1. We are now in 3^rd place at 50 and 41.

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

This morning we have mostly sunny skies with highs in the mid 80s. Light and variable winds.

Tonight we’ll have mostly clear conditions this evening, turning partly cloudy. Lows in the lower 60s with light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 73.0°F, the humidity is 74% and the Dew Point is 64.2°F.

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

The Relative pressure is 29.78, the Absolute pressure is 29.58 and rising with a weather graphic indicating sun.

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

The UV rating is 3 out of 16, Sunrise is 5:07 AM, Sunset is 8:22 PM, Moonrise is 5:40 PM,  Moonset is 2:27 AM  and the moon phase is waxing gibbous. 

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

The RAW METAR reading from Augusta’s airport is:

METAR KAUG 131153Z AUTO 31007KT 10SM CLR 22/17 A2985 RMK AO2 SLP106 T02170172 10217 20183 53018

I’ve posted this one before, but since it’s a delicious recipe that does not require any heat to make, I’ve been asked to re-post it for this hot weather.

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.)