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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.
Note
Egg
whites whip to a greater volume at room temperature.
Tip
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.
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