Bring egg whites to room temperature; crush graham
crackers (see tip); melt margarine; chop strawberries.
Preheat oven to 350°
F. Beat 1 egg white until foamy; add crumbs, 1/4 cup
sugar and melted margarine; mix well.
Coat the bottom of a 9-inch springform pan with cooking
spray and press crumbs firmly into bottom of pan. Bake
for 10 minutes.
Remove from oven and allow to cool. Lower oven setting
to 300° F.
In a food processor or with an electric mixer, blend
ricotta, cream cheeses, cornstarch and 1cup of sugar.
Add the whole eggs; mix well.
In a separate bowl, beat remaining egg whites with cream
of tartar until foamy; add 1/4 cup sugarand beat to
soft peaks. Fold egg whites and strawberries into the
cheese mixture. Spoon cheese mixture on top of crust.
Bake 1 hour; then turn off the oven and leave the cake
inside with the door closed 1 more hour. Remove from
oven; cool at room temperaturefor 1 to 2 hours. Refrigerate
several hours or overnight.
Egg whites whip to a greater volume at room temperature.
Crushing experience: To make graham cracker crumbs,
place graham crackers in a large plastic bag or between
sheets of wax paper and crush with a rolling pin.
Springform Pan - This
is one pan you must have to make cheesecakes and other
molded desserts. A good quality springform pan has a
nonstick coating and locks tightly together.