Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and sugar until it resembles wet sand. Press into a greased 9-inch springform pan and chill for 10 minutes.

Beat softened cream cheese in a large bowl until smooth. Gradually add in sugar, then incorporate eggs one by one, mixing thoroughly after each addition. Blend in fresh lemon juice and zest, then fold in fresh raspberries and pour into chilled crust.

Bake the cheesecake for 45 to 50 minutes, until the edges are set but the center remains jiggly. Cool at room temperature for at least one hour before refrigerating.

Whip egg whites until frothy, then gradually add powdered sugar, beating until stiff peaks form. Spread meringue over cooled cheesecake, creating decorative swirls.

Toast the meringue topping using a kitchen torch until golden brown, or broil in the oven for a short time, watching closely to prevent burning.

Chill the cheesecake completely in the refrigerator for at least 4 hours before serving. Slice with a warmed knife for clean edges.