Preparation Steps

• Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment. Wrap the outside of the pan with 2 layers of heavy-duty foil to prepare for a water bath.
• Make the crust: In a bowl, combine graham cracker crumbs, 0.25 cup sugar, and salt. Stir in melted butter until the mixture resembles wet sand. Press firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool slightly.
• Cook the raspberry sauce: In a small saucepan, combine raspberries, 0.25 cup sugar, and 1 tbsp lemon juice over medium heat. Simmer 4 to 6 minutes, stirring and gently mashing until juicy.
• Whisk cornstarch and water together to make a slurry. Stir into the raspberries and cook 1 to 2 minutes until thickened. Press through a fine-mesh strainer to remove seeds. Cool to room temperature.
• Make the cheesecake filling: Beat cream cheese and 1 cup sugar on medium speed until very smooth and creamy, 2 to 3 minutes, scraping the bowl as needed.
• Mix in sour cream, lemon zest, lemon juice, and 1 tsp vanilla until combined. Sprinkle in 2 tbsp cornstarch and mix just to incorporate.
• Add eggs one at a time on low speed, mixing just until combined after each to avoid incorporating excess air.
• Assemble: Pour filling over the crust. Dollop spoonfuls of cooled raspberry sauce over the surface and swirl gently with a skewer or knife for a marbled effect.
• Bake in a water bath: Place the springform pan in a large roasting pan and pour hot water into the roasting pan to reach halfway up the sides of the springform. Bake 60 to 70 minutes, until edges are set and the center wobbles slightly.
• Turn off oven, crack the door, and let the cheesecake cool inside for 30 minutes. Remove from the water bath, discard foil, and cool to room temperature. Refrigerate at least 6 hours or overnight until fully set.
• Make the meringue: Whip egg whites and cream of tartar on medium speed until foamy. Gradually rain in 0.75 cup sugar and continue whipping on high until stiff, glossy peaks form. Beat in 0.5 tsp vanilla.
• Top and toast: Unmold the chilled cheesecake. Spoon or pipe meringue over the top in swoops. Toast with a kitchen torch until golden, or broil 30 to 60 seconds watching closely to avoid burning.
• Garnish with fresh raspberries, a dusting of powdered sugar, and lemon zest. Slice with a hot, dry knife for clean edges and serve.