Cheesecake with goat cheese with raspberry - honey sauce

Mince the cheese in a food processor. Grind butter "whiteness", gradually adding egg yolk, and finally powdered sugar.
To the thus prepared mass is ground cheese by grinding all the time.
At the end, add whipped to stiff egg whites and the rest of the ingredients.
Teaches cheese mass into the mold (eg. 40x24x6) lined baking paper.
Bake for approx. 1 hour in the preheated oven at 180 ° C.

Preparing raspberry sauce - honey:
Fresh raspberries and rinse in a sieve, withdraw (frozen thawed, keeping the juice formed during defrosting).
Fruit mixes, then rub through a very fine sieve, that there are no seeds.
To the resulting juice, add powdered sugar and stirring constantly to heat the heat to approx. 70 ° C.
Then we leave it aside for a little przestygł (up to approx. 40 ° C).
We honey and the juice of freshly squeezed lemon (it is necessary to maintain the intense red color) under constant stirring until all ingredients combined.
In the season of autumn raspberries are often sweeter than those obtained from varieties of the summer, then you should add less sugar icing.
The cooled sauce stored in a sealed jar in the refrigerator at a temperature of approx. 3 ° C, up to a week.
• goat cheese - 1 kg
• butter - 0.25 kg
• green-egg hens - 8 pieces
• powdered sugar - 0.25 kg
• orange peel - 2 tablespoons or discretion
• vanilla sugar - flat teaspoon

Ingredients for the raspberry sauce - honey:
• Fresh raspberries - 2.50 kg (off-season can be frozen)
• powdered sugar - 0.25 kg
• sadecki honeydew - 0.40 kg
• Juice of 1 lemon