Preheat the oven to 350˚F.
Gather all you ingredients.
Separate the eggs, keeping the eggs whites separate and adding the egg yolks to a large mixing bowl.
Add the oil, sugar, lemon zest and lemon juice, vanilla sugar, potato starch, baking powder, and quark to the same bowl.
Using a handheld mixer (or your KitchenAid) beat the egg whites very stiff.
Mix the ingredients in the large bowl until well incorporated.
Gently fold the eggs whites into the cheesecake batter.
Line a 10" springform pan with parchment paper. Using a brush, oil the sides of the springform pan.
Pour the entire cheesecake batter into the oiled and lined springform pan. You can shake it gently so it flattens out.
Bake the cheesecake for 90 mins until gold-brown and until an inserted knife comes out clean.
Let cool. While you can enjoy this cheesecake immediately, I highly recommend letting it sit in the refrigerator overnight for a better flavor and consistency.