To get firm peaks, gradually add sugar to the egg whites after beating them with cream of tartar until soft peaks form.
Fill a piping bag with the meringue mixture after fitting it with a round or star tip.
Form little peaks or swirls around the cheesecake's perimeter by starting in the middle and working your way outward.
For a more dramatic effect, use the tip to produce peaks or gently tap the piping bag to create gentle swirls.
Lightly brown the peaks with a cooking flame to give them a crispy, golden appearance.