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To a small saucepan add the sugar, corn syrup and water.
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Stir together and bring to a rolling boil over medium heat but do not stir while it boils. Cook until the mixture reaches 242 degrees F on a candy thermometer or when a 1/4 tsp of the mixture dropped into ice water forms a firm ball.
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Meanwhile, in the bowl of an electric mixer with a whisk attachment, whip the egg whites and vanilla extract to soft peaks:
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When the sugar syrup gets to the proper temperature, with the electric mixer still running on medium speed, very slowly pour the syrup in a thin stream onto the beating egg whites.
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Beat until soft but well defined peaks form.
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Immediately spread the frosting onto the top of the chocolate ganache on the cheesecake.
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Using a butane kitchen torch on medium flame, carefully wave the flame back and forth in a continuous motion over the frosting until it toasts to a golden brown.
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If you don't have a butane kitchen torch you can carefully brown the top of the frosting under your oven's broiler. Place the cheesecake plate on a pizza pan so that you can rotate it easily while it is under the broiler. Place the frosted cheesecake on the oven's middle rack under the broiler and rotate about 90 degrees every 15-20 seconds as the top browns. Watch this very carefully and DO NOT leave it unattended; this can burn very quickly. The browning time will vary from oven to oven, so use your own judgement and immediately take it out of the oven when the proper color has been achieved.
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Refrigerate the cheesecake until ready to serve.