By now, we all know how much I love sweets! I have been thinking about making my own cheese cake for a while now but I had to do some planning. This is pretty different than your average recipe. I wanted to make it has “natural” as possible. This recipe isn’t calorie free or anything but once you read through the ingredients you will find out, it’s a hell of a lot healthier than a Graham cracker crust with a cream cheese and refined sugar filling. 

First things first, preheat the oven to 325. Line an 18 oz. oven safe soufflé dish with foil (DO NOT forget this, it will make it easy to remove the cake when finished. Combine the pecans, butter, cinnamon, egg yolk, honey and vanilla extract into a food processor. Once all the ingredients are blended together, place the mixture into the foiled dish and pack the crust into the bottom and sides to create a shell. Place in the over for 25 minutes. 

While the crust is cooking, rinse the processor in preparation for the filling.   Add the goat cheese, honey and lemon extract and mix until all ingredients are evenly distributed.  If you like a little more sweetness, you can add more honey. Place the filling in the refrigerator. 

Once the crust is finished baking, set aside and let it cool. When it has reached room temperature add the filling, cover and place it in the refrigerator overnight. ALL DONE! Well, I added a little honey and sliced strawberry on the top before serving but seriously, how easy was that? Enjoy!