This recipe is from Christina, an Irish lass, some say she used to be a mermaid, she has an awesome sweet tooth, who one day took over our kitchen and created this springtime cheesecake to the delight of the first 8 people who walked across it's path after it was finished.
2 (8 ounce) packages light cream cheese, softened
1 (14 ounce) can low-fat sweetened condensed milk
4 egg whites
1/3 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1/3 cup flour
Sherwood Forest Bed and Breakfast