Magic Cheesecake, like all the other "magic" cheesecakes is one that forms its own crust. For those of us who can skip (meaning it's not our favorite part) the graham cracker crust, it's perfect. It forms a slight crust but not so much that it feels like a thick pie or graham cracker or cookie crust. The texture of the cheesecake itself is a little more substantial that regular New York style cheesecake but I love it.
I'm going to simply direct link to The English Kitchen blog since it's her recipe but I will tell you a couple of quick things I do differently. Nothing big. I just added the zest and juice of a lemon the second time I baked it for a little more zip and I skipped the sour cream topping but only because I didn't happen to have any sour cream either time I made it. The only other thing I monkied with is the sugar. Since I'm trying to cut back and cheesecake is not something I like super sweet, I only used half (1/2 cup total) the sugar. Still delish!
Thanks to Marie from The English Kitchen--I've tried several of her recipes and they're always keepers!
Nutrition per 1/8th of cake (without caramel sauce, sorry!); Calories: 302; Protein: 9; Carbs: 26; Fat: 17; Fiber: 1.