Beat egg whites on medium speed until they become opaque and foamy. Gradually add 1/4 cup sugar, one tablespoonful at a time and continue to beat until soft peaks form.
Mix 1/3 of the meringue into cheese mixture at a time, folding each addition until combined.
Pour batter into the prepared baking pan.
Place pan into a roasting pan. Pour a few inches of hot water into roasting pan to come halfway up the cake pan.
Bake the cheesecake for about 1 hour and 10 minutes or until the top is golden brown. Check the cake for doneness with a wooden skewer inserted in the middle of the cake. When it comes out clean, the cake is done.
Turn the oven off and leave the cheesecake inside for another 15 minutes or until the top is golden brown.
Crack the oven door open and let the cake cool in the oven for an hour.
Remove cake from water bath and run a knife along the edges. Shake a bit to loosen the cake, then invert onto a plate. Peel the parchment paper from the bottom, and invert, brown side up, on the plate.
Refrigerate the cheesecake, covered. Serve dusted with powdered sugar and a few Macerated Strawberries.