#MEwx Cold with sun, some clouds and Chocolate-Pecan Cheesecake

Good morning Augusta

I have a wireless personal weather station broadcasting live where you can view real time weather readings from it by clicking here.

This morning it is mostly sunny with expected highs in the upper 30s. Winds are light and variable.

Tonight we'll have clouds with snow after midnight. Snow accumulation around an inch  with lows in the upper 20s. Winds will be light and variable, becoming southeast around 10 mph after midnight.

We didn't receive any additional rain/sleet/snow here over the past 24 hours.

The wind velocity is between 2.5 MPH and 3.1 MPH from the North Northeast .

The Relative pressure is 30.36, the Absolute pressure is 39.16 and rising with a weather graphic indicating sun and scattered clouds.

Our humidity is 92%, the temperature is 17.4°F, the dew point is 15.5°F and the wind chill is 17.6°F.

Visibility is 10.0 miles / 16.1 kilometers with mostly sunny skies again this morning.

The UV index is 0 placing the average person at no risk and the solar radiation reading is 19.1W/m2. Sunrise is 6:43 AM, sunset is 4:08 PM and we'll have 9 hours 25 minutes of daylight today. Moonrise is 1:24 PM and Moonset is  12:59 AM. The moon phase is waxing Gibbous and is 59% illuminated. Our next Full Moon is on November 27 and our next new moon will be on December 12.

 

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