Air fryer recipes from America’s Test Kitchen

DEDHAM — Has your air fryer stolen your heart or was it simply hype that led to heartbreak?

This Valentine’s Day, America’s test kitchen says TikTok’s latest kitchen craze is worthy of love.

Dan Zucarello from America’s Test Kitchen joined Elizabeth Hopkins on Boston 25 Friday morning. With Valentine’s Day on Monday, many people will be looking to make the weeknight night meal special. Zucarello loves his air fryer for just that.

Air Fryer recipes from America's Test Kitchen

Here are some recipes shared on Boston 25 Friday morning.

Air-Fryer Cheesecake

Serves 8 (Makes one 6-inch cake)

Total Time: 1 ¾ hours, plus 4½ hours cooling, chilling, and standing

You will need a 6-inch springform pan for this recipe. To make neat slices, dip the knife blade into hot water and wipe it clean with a dish towel after each cut.

6 whole graham crackers, broken into 1-inch pieces

3 tablespoons unsalted butter, melted and cooled

1 tablespoon plus ⅔ cup (4 ⅔ ounces) sugar, divided

½ teaspoon ground cinnamon

Pinch plus ¼ teaspoon table salt, divided

18 ounces cream cheese, softened

1 teaspoon vanilla extract

¼ cup sour cream

2 large eggs, room temperature

1. Pulse cracker pieces in food processor to fine crumbs, about 20 pulses. Add melted butter, 1 tablespoon sugar, cinnamon, and pinch salt and pulse to combine, about 4 pulses. Sprinkle crumbs into 6-inch springform pan and press into even layer using bottom of dry measuring cup. Place pan into air-fryer basket and place basket into air fryer. Set temperature to 350 degrees and cook until crust sets and turns light golden brown, 2 to 4 minutes. Let cool on wire rack while making filling.

2. Wipe out processor bowl. Process cream cheese, vanilla, remaining ⅔ cup sugar, and remaining ¼ teaspoon salt in now-empty processor until combined, about 15 seconds, scraping down sides of bowl as needed. Add sour cream and eggs and process until just incorporated, about 15 seconds; do not overmix. Pour filling over crust in pan, smooth top, and cover tightly with aluminum foil.

3. Place pan into air-fryer basket and place basket into air fryer. Set temperature to 300 degrees and cook until tiny bubbles form and edges begin to set, 30 to 35 minutes. Remove foil and continue to cook until top is golden brown, edges begin to crack, and center of cake is slightly wobbly when shaken, 15 to 20 minutes. Turn off air fryer and allow cake to continue to sit inside basket for 30 minutes.

4. Transfer pan to wire rack, run small knife around edge of cake, and let cheesecake cool completely in pan, about 1 hour. Cover with plastic wrap and refrigerate until well chilled, at least 3 hours or up to 3 days.

5. About 30 minutes before serving, run small knife around edge of cheesecake and then remove sides of pan and slide cake onto serving platter. Let cheesecake stand at room temperature for about 30 minutes, then cut into wedges and serve.

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Warm Chocolate Fudge Cakes

Serves 2

Total Time: 35 minutes

You will need two 6-ounce ramekins for this recipe. This recipe can be easily doubled.

3 ounces bittersweet chocolate, chopped

¼ cup milk

1 large egg

2 tablespoons canola oil

2 tablespoons packed brown sugar

1/4 teaspoon vanilla extract

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon table salt

6 tablespoons (13/4 ounces) all-purpose flour

1. Microwave chocolate and milk in a medium bowl at 50 percent power, stirring occasionally, until mixture is smooth, about 2 minutes. Whisk in egg, oil, sugar, vanilla, baking powder, baking soda, and salt. Gently whisk in flour until combined.

2. Grease two 6-ounce ramekins. Divide batter between ­prepared ramekins. Place ramekins in air-fryer basket, then place basket into air fryer. Set temperature to 325 degrees and bake until cakes have risen above rim of ramekins and tops are just firm to touch, 8 to 10 minutes. Let cool for 5 minutes before serving.

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