Use a double boiler or a sauce pan with a small glass bowl to make the meringue.
Add 2 inches of water in the bottom of the double boiler or sauce pan.
Bring the water to a simmer over a medium-low heat.
Add the egg whites, sugar, and cream of tartar in the upper level of the saucepan or the bowl.
Whisk the egg whites, sugar, and cream of tartar together for 3-5 minutes or until combined
Remove the meringue from the oven and it will be warm to touch.
Remove from the stove and pour meringue into a standing mixer.
Beat for 5-7 minutes on medium to high speed until glossy and stiff peaks form
Spread the meringue on the cheesecake making peaks using a knife
Use a pastry torch lightly brown the meringue peaks.
Store the cheesecake in the refrigerator.