#MEwx Hot, rainy and a no-bake, egg-free Biscoff swirl cheesecake
I’ve put up a new Ambient WS 5000 weather station and you can view it’s real time readings online by clicking here.
This morning we have mostly cloudy skies with showers and thunderstorms likely. Some thunderstorms may produce gusty winds and heavy rainfall. Highs in the lower 80s with southwest winds 10 to 15 mph gusting to 30 mph.
Tonight we’ll have partly cloudy conditions during evening hours, then clearing. Lows around 60°F. Southwest winds around 10 mph gusting to 20 mph in the evening, becoming light and variable.
The wind direction is West Southwest between 1.6 MPH and 5.8 MPH.
We didn’t receive any rain here over the past 24 hours.
The Relative pressure is 29.58, the Absolute pressure is 29.38 and rising with a weather graphic indicating some clouds.
The outdoor temperature is 75.7°F, the dew point is 66.8°F, the heat index is 76.4°F and the humidity is 75%.
Visibility is 10.0 miles / 16.1 Kilometers with a lot of clouds.
The current Solar Radiation reading is 96.0W/m2, the UV Index is 0 placing the average person at no risk, the moon is 11% illuminated, the moon is waning crescent, sunrise is 5:19 AM, sunset is 8:13 PM, moonrise is 2:04 AM, Moonset is 6:33 PM and we’ll have 14 hours 54 minutes of daylight today.
The next FULL MOON is August 11 with the next NEW MOON being July 28.
Here’s another cold treat for this heat.
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.)
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