Preheat your oven to 325°F (160°C). In a mixing bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while you prepare the filling.

Beat the softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing well. Stir in vanilla extract, lemon juice, and lemon zest. Gently fold in the raspberries—careful not to break them too much to keep those beautiful berry swirls.

Pour the filling over the prepared crust and smooth out the top. Bake for 60 to 70 minutes, or until the center is just set with a slight jiggle. Turn off the oven, crack the door open slightly, and let it cool inside for an hour to prevent cracking.

Whip the egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks hold and the mixture is glossy.

Spread the meringue over the cooled cheesecake, sealing the edges. Use a kitchen torch to lightly toast the meringue or place under the broiler for a few minutes—watch closely. Chill in the fridge for at least 4 hours before serving.