Preheat oven to 350
For crust :
In a medium mixing bowl, combine graham crumbs, sugar and melted butter.
Press crumbs evenly into bottom of 9" springform pan.
Bake for 7- 10 minutes. (Optional - your preference)
Cool before filling.
In a large mixing bowl, using an electric mixer, mix together egg yolks, sugar and vanilla extract until well combined.
Add quark, milk, flour and lemon juice. Mix until creamy and combined.
In a separate mixing bowl, beat egg whites on high speed until they form stiff peaks.
Fold egg whites into quark mixture.
Pour cake filling into springform pan.
Bake at 350 for 50 -60 minutes or until cake has puffed up, is set and a light golden brown.
Turn off heat in oven, crack door and let cake rest in the oven for 10 minutes.
Cool cake on wire rack for an hour or two. Move cake to refrigerator and continue to cool for a few hours.
Release sides of pan, slice and serve. This cheesecake tastes great with fresh fruit, jams, candied nuts or a sprinkle of powdered sugar. Enjoy!