A Creamier Cheesecake

Yes, it's possible. In fact it's quite probable with the air fryer. Betcha didn't know you can use your fryer for baking all your favorite treats, and in their new cookbook, Becky Abbott and Jennifer West told Tonia's Kitchen the air fryer cheesecake is the signature dish in Air Fryer all day. The ingredients are pretty standard for a cheesecake, but the reason it comes out creamier is due to the fact you aren't cooking it for an hour, thus there's more moisture in the cake. It's delicious, it's fast and and it's a really different take for this cake!

Step 1
Finely crush a package of graham crackers with a food processor.

Step 2
Add melted butter to the crushed graham crackers and mix until they are combined well.

Step 3
Prepare your 7 inch springform pan by buttering the insides of the pan well. Then place parchment paper in the bottom of your pan.

Step 4
Carefully press the graham cracker crumbs mixture into the bottom of your pan using a spoon. Set aside.

Step 5
In a medium mixing bowl mix the cream cheese until it is creamy and there are no lumps remaining.

Step 6
Add the eggs, condensed milk, and vanilla to your bowl and blend for an additional 2 minutes until the mixture is completely creamy. Pour ingredients into the pan and place into the air fryer basket.

Step 7
Bake in the Air Fryer at 300 degrees Fahrenheit for 20-22 minutes, or until the center is no longer jiggling. (It will still wiggle, but won't be a wet jiggle.) If needed, continue to add 2-minute increments at 300 degrees Fahrenheit until the center is perfect.

Step 8
Carefully remove the springform pan from the Air Fryer basket and allow it to chill in the refrigerator for 6-8 hours, or overnight.

Step 9
Once chilled, carefully remove the circular sides of the springform pan and place the cheesecake on a serving platter.

Step 10
OPTIONAL: Top with the cherry pie filling just before slicing and serving.

A Perfect Super Bowl Party Snack!

  

The Super Bowl is right around the corner, and as everyone knows, you have to have super food for the big game. No getting around it, the biggest football game in America needs to be watched while eating some of the most American dishes possible.  We've got your ribs, we got your wings and we got your burgers.  Now how about some Jalapeno Poppers!  Instead of trying to handle those hot poppers with your hands, why not get that ooey, gooey goodness in dip form? Dana Bowen, who's the Executive Editor of Every Day With Rachael Ray Magazine stopped by Tonia's Kitchen to talk about her very super dip. It contains one of everyone's favorite cured meats, bacon!  And when better to eat bacon than on Super Bowl Sunday!

Ingredients

·       3 slices bacon, chopped

·       1 cup panko

·       3 4 ounce cans  diced jalapenos, drained

·       2 8 ounce packages  cream cheese, at room temperature

·       1 cup mayonnaise

·       1/2 cup shredded cheddar

·       1 small fresh jalapeno, seeded and chopped

·       1 tablespoon grated Parmesan

·       Tortilla chips, for dipping

Directions

1.      Preheat the oven to 400 degrees. In a large skillet, cook the bacon over medium, stirring occasionally, until crispy, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel/lined plate. Drain off all but 2 tbsp. of the drippings; add the panko and stir to coat. Remove from heat.

2.      In a bowl, mix half the bacon with the canned jalapenos, cream cheese, mayonnaise and cheddar. Transfer the mixture to a 2-qt. baking dish. Sprinkle with the panko, remaining bacon, fresh jalapeno and Parmesan.

3.      Bake until golden brown and bubbly, 25 to 30 minutes. Serve with the tortilla chips.

Dip That Crab

   



In honor of the Super Bowl coming this weekend, we celebrate with a treat...Crab Cake Dip.  Dana Bowen, who's the Executive Editor of Every Day With Rachael Ray told Tonia's Kitchen there's a twist to this dip, nothing fried.  To get that crispy crunch that offsets the sweet and soft crab, Dana told Tonia she uses crushed saltine crackers, which provides the cake for that crab. Serve it all up with celery sticks. You San Francisco fans will think you're at Fisherman's Wharf!


1 1 pound container  lump crab meat, drained and picked over for shells

Directions

1. Preheat the oven to 400 degrees . In a medium bowl, mix the first 8 ingredients; season with Old Bay, salt and pepper. Transfer to a 2-qt. baking dish; smooth the top. Sprinkle with the crushed saltines. Scatter the butter slices over the saltines.
2. Bake until golden brown and bubbly, about 25 minutes. Garnish with the chives. Serve with the celery and saltines

1 8 ounce package  cream cheese, at room temperature

2/3 cup chopped celery

1/2 cup tartar sauce

1/3 cup minced onion

3 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

Old Bay Seasoning or chili powder, to taste

3/4 cup finely crushed saltines (about 1/2 sleeve)

2 tablespoons cold butter, thinly sliced

Chopped chives, for garnish

Celery sticks and saltines, for dipping