#MEwx Happy Thanksgiving! Sunny with no-bake egg free Biscoff 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 mid 40s. Winds are Northwest around 10 mph gusting to 25 mph.

Tonight we’ll have mostly clear skies during evening hours, becoming partly cloudy. Lows in the upper 20s with light and variable winds.

We’ve received a total of 0.32 inches of rain/snow here for the entire weather event yesterday.

The wind velocity is between 5.6 MPH and 8.7 MPH from the North Northwest .

The Relative pressure is 29.42, the Absolute pressure is 29.22 and rising with a weather graphic indicating sun and clouds

Our humidity is 94%, the temperature is 37.2°F, the dew point is 35.4°F and the wind chill is 33.6°F.

Visibility is 10.0 miles / 16.1 kilometers with bright and sunny skies.

The UV index is 1 placing the average person at low risk and the solar radiation reading is 133.2W/m2. Sunrise is 6:46 AM, sunset is 4:07 PM and we’ll have 9 hours 21 minutes of daylight today. Moonrise is 2:08 PM and Moonset is  2:17 AM. The moon phase is waxing Gibbous and is 79% illuminated. Our next Full Moon is on November 27 and our next new moon will be on December 12.

 

Ever had any of those popular “Biscoff” cookies? Then you have to try this one. It’s great!

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.)