#MEwx Rain, clouds, warmer temps and No Bake Biscoff Swirl Cheesecake

Good morning Augusta.

I’ve put up a Ambient WS 5000 weather station where you can view real time weather readings online here.

This morning we have mostly sunny skies with highs in the lower 60s. Winds are Southwest around 10 mph.

Tonight we’ll have partly cloudy conditions with lows in the lower 40s. winds will remain Southwest around 10 mph in the evening, becoming light and variable.

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

The wind is West between  3.4 MPH and 6.4 MPH.

The Relative pressure is 29.99, the Absolute pressure is 29.79 and falling with a weather graphic indicating rain and clouds.

The  outdoor temperature is 39.9°F, the dew point is 28.7°F, the wind chill is 39.9°F and the humidity is 64%. 

Visibility is 10.0 miles / 16.1 kilometers with partly sunny skies.

The UV index is 0 placing the average person at low risk, the solar radiation reading is 61.5W/m2, the moon is Waning gibbous and is 95.7% illuminated. Sunrise is 6:29 AM, sunset is 4:19 PM, moonrise is 5:32 PM, Moonset is 8:55 AM and we’ll have 9 hours 49 minutes of daylight today.

The moon phase is waning gibbous, our next Full Moon is on December 7 (Cold Moon), with our next new moon being on November 23.

 

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.)