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I made a lemon/lime cheesecake Dec.2013 and we ate it July 2014. I put the cake on a china plate in a cake box, sealed the box with tape and a big elastic band. When I decided to serve this cake, I removed from the freezer 2 days before and let it sit on the counter for 3 hours. I then put it in my fridge for a day and a half. Lastly I put 1/2 can of cheery ...


That's your meringue weeping. You could either make a very unstable meringue, which will weep uncontrollably, or you can replicate the effect with caramelised sugar - the latter is probably better for consistency and not-having-a-sloppy-mess-on-top-of-your-cheesecakeness.

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