Directions
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Preheat your oven to 325°F (165°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes until golden and set. Remove from the oven and let cool.
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In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the sugar, vanilla extract, lemon juice, and zest, continuing to mix until the batter is smooth and well blended.
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Add the eggs, one at a time, beating well after each addition. Stir in the sour cream until the batter is completely smooth. This step ensures a tremendous creamy texture in your filling.
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Pour the cheesecake batter into the cooled crust, spreading it evenly. Carefully drop fresh raspberries into the batter, lightly pressing them down to ensure they are incorporated, yet visible.
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Bake the cheesecake for 50-60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door cracked open for about 1 hour. This helps prevent cracking.
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In a clean bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar, one tablespoon at a time, until stiff peaks form. Mix in vanilla extract to enhance the meringue’s flavor.
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Once the cheesecake has cooled, spread the meringue over the top, creating soft peaks for a beautiful presentation. Use a spatula to make decorative swirls, adding visual interest.
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Increase the oven temperature to 350°F (175°C). Bake the cheesecake with the meringue for 8-10 minutes, or until the meringue is golden brown. This caramelization adds depth of flavor.
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Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving. Garnish with extra fresh raspberries if desired, adding a festive touch.
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