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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.
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