The Healthy, Low-Fat & Low-Calorie Strawberry Meringue Cheesecake is also all-natural, high-protein (without any added protein powders), luscious, easy to make and super-delicious!
Preheat your oven to 375F. Toss the graham cracker crumbs with the oil and press into one 9 inch spring form pan (you can also use four 3-inch mini pans to make mini cheesecakes). Bake for 5 minutes. Take out of the oven and place on a wire rack to cool.
Put the strawberries in the blender and blend until smooth. Take the strawberries out and set aside.
Put the ricotta cheese, cream cheese, egg whites, sugar, vanilla, corn starch and milk in the blender and blend until the mixture is very smooth.
Pour the cheesecake mixture over the cooled crust. Take 3 tbsp of the strawberry puree and drizzle on top of the cheesecake. Alternatively you can mix the puree with the cheesecake mixture in step-3.
I like the drizzling because it creates an interesting ornament on top.
Place pan in another pan at least one inch wider than the cheesecake pan and add warm water to the outer pan to create a water bath for the cheesecake.
Bake for about 1 hour until or until the center of the cheesecake is barely firm to the touch.
NOTE: if you are using smaller pans like I did - the cheesecakes will only need 30 minutes to bake.
Let the cheesecake chill before removing it out of the pan.
To make the meringue topping whip the egg whites with the cream of tartar. When they froth a bit add the sugar and keep whipping until the meringue is stiff. Add the reserved strawberry puree and whip for a minute more until incorporated.
Top the cheesecake with the meringue topping and serve immediately.
NOTE: The meringue won't stay stiff very long unless you stabilize it. If you're going to eat the cheesecake right away and don't want to fuss much with the topping - use the method above.
If you want your topping to stay stiff for a day or two - you need to stabilize it with the gelatin. You can then follow this Strawberry Meringue Mousse Recipe to make this kind of a meringue.