1. Wash, dry, half, and pit the Mirabelle plums. Add them to a small bowl and mix with the flour. Set aside.

2. Preheat the oven to 200°C (390°F). Line a 24cm springform tin* with baking parchment and set aside.

3. Combine the flour and sugar for the streusels in a large bowl. Add the cold butter in small pieces and toss to combine. Add the egg yolk and vanilla extract and mix in. Use your fingers to create different-sized streusels. Transfer about 2/3 of the streusels to the prepared springform tin and press them down to create an even layer. Bake in the preheated oven for about 10 minutes.

4. While the cake base is in the oven, prepare the filling. Add the sugar and butter to a large bowl and mix until light and fluffy. Next, add the eggs one after another and mix well after each addition. Add the lemon zest and mix it in. Finally, add the cream cheese in two batches. Do not overmix, you only want the mixture to be smooth and without any lumps.

5. Remove the springform tin from the oven, pour the cream cheese mixture onto the pre-baked base, then place the Mirabelle plums evenly on top and sprinkle with the remaining streusels. Return the baking tin to the oven and bake for about 40 minutes longer. Take the baked cake out of the oven and let it cool down completely, then place it in the fridge for at least 2 hours or overnight before serving.