A new (stunning) make-head holiday dessert.
If not, it may help to click around to familiarize yourself with the technique, which I've written about extensively in the articles linked above. It's not a difficult process—egg whites and sugar are warmed over a water bath and then whipped until fluffy and light—but managing the water temperature can be tricky for beginners, who may fear increasing the heat as needed to cook the meringue in short order.
Once the meringue is fully cooked, toss it on a stand mixer and whip until thick and roughly tripled in volume, but still a little warm. Meanwhile, carefully melt the bloomed gelatin until liquid and quite warm, anything above 100°F but below 212°F will be fine. Cover and refrigerate the cheesecake until fully set and no warmer than 40°F ; the exact timing can vary, but I'd budget at least six hours to be safe.
With a springform pan, the cheesecake may tear a little as the outer ring expands when the latch is released .
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