Will not give you Ham Arm, or Jellbows

"You said I must eat so many lemons, because I'm so bitter; I said I'd rather be with your friends, mate, 'cause they are much fitter."

Hello, darlings. Below is a light version of cheesecake that is just divine, so divine in fact that I've convinced myself that there is no shame in having a slice or two for breakfast. It's made with fat free cream cheese, after all. Substitute Splenda for the sugar, and you might as well eat it for lunch and dinner, too.

Also, have I ever mentioned how absolutely lovely Washington D.C. is?

Lemon-ish Cheesecake
Adapted from Paula and Weight Watchers

For Le Crust:
1 1/2 cups low-fat graham crackers, crushed
1 tbsp. light corn syrup
2 tbsp. butter

For Le Cheesecake:
4 8 oz. pkgs. nonfat cream cheese
1 1/4 cups sugar
2 eggs
2 egg whites
1 tsp. vanilla extract
1 tbsp. lemon juice
1 tbsp. lemon zest

1. Preheat the oven to 350 degrees.
2. Melt butter in the microwave, and combine with smushed graham crackers and corn syrup to form a crumbly sticky mess. Press mess into bottom of a 9-inch springform pan.
3. Beat the 4 packages of cream cheese with a stand mixer until smooth. Add the sugar and beat until fluffy.
4. Add the eggs, one at a time, beating to incorporate after each egg.
5. Beat in the egg whites, vanilla, lemon juice, and lemon zest.
6. Pour into springform pan, and bake for 55-60 minutes until the edges have set and the middle is still a little jiggly, like Aunt Sally's arm fat. Okay, that's gross.