The recipe notes said, "Caramel is the secret to a supersmooth cheesecake."
Prep Time: 30 minutes + cooling
Bake Time: 1 hour
Makes 1 servings
2 (8-ounce) packages cream cheese, at room temperature
3 Tablespoons flour
2 large eggs plus 1 large egg yolk
1-3/4 cups dulce de leche or other caramel sauce*
Boiling water, for baking
To make the filling:
Using a mixer, beat the cream cheese until softened, 2 minutes.
Beat in the flour and remaining 1/4 teaspoon salt on low speed. Beat in the eggs and egg yolk, 1 at a time, on medium speed. Mix in 1 cup dulce de leche.
Pour the batter into the crust. Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 1 inch.
Bake the cheesecake until set at the edges but slightly wobbly in the center, about 55 minutes.
Transfer the cake to a rack; let rest for 15 minutes.
Spread the remaining 3/4 cup dulce de leche over the warm cake.
Refrigerate until ready to serve, then remove the springform and slice the cheesecake
Source: Rachel Ray, 2008; recipe by Silvana Nardone; posted by LuAnn for KRT.