18
FT 46587 - 210315
Line the bottom of your cake pan with parchment paper. For a perfect fit,
outline the bottom of the pan against the parchment paper with a pencil
and cut around it with scissors. Once the parchment paper is placed inside
the pan, spray cooking oil on the top and sides of the pan. Mix graham
cracker crumbs and melted butter in a bowl. Then place the mix inside the
cake pan. Press the mix down into the pan. Take cake pan with graham
cracker mix inside and place it in the pressure cooker. Place the Air Fryer
Lid on top and cook at 350°F for 5 minutes. While the crust is being cooked,
mix the ingredients for the cheesecake. Combine cream cheese with sugar
until well blended. Add vanilla extract and mix to blend. Add one egg at a
time, blending well after each addition. Once the batter looks smooth and
consistent, place the mix into the cake pan on top of the graham cracker
crust. Put the cake pan back into the pressure cooker, with the Air Fryer Lid
on top, and cook at 310°F for 20 minutes. Once done, the cheesecake
must set in the fridge for around 5 hours.
Crispy Chicken Rolled Tacos
•
1 Cup shredded ready-
cooked chicken
•
½ Cup shredded
cheddar cheese
•
Salt
•
Black pepper
•
Corn tortillas
Season chicken with salt and black pepper. Spray 1 side of each tortilla
with cooking spray. Place shredded chicken and cheese in the middle of
the non-oiled side of the tortillas. Roll the tortilla and ingredients together.
Use a toothpick to help hold the tortilla together. Spray the bottom of the
pressure cooker with cooking spray. Now place each rolled taco inside the
pressure cooker, making sure they are not touching. Place the Air Fryer Lid
on the pressure cooker and cook at 370°F for 6 minutes, flipping the tacos
at 3 minutes for evenly cooked sides. Cook until golden brown and crispy.
