Pre-prep: 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.

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.

Recommended Equipment

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.