Blueberry Tarragon Cheesecake Recipe

Ingredients

1⁄2 C unsalted butter
2 C roasted macadamia nuts
1 1⁄4 C all-purpose flour
3⁄4 C brown sugar, packed
1 tsp salt

1 pint fresh raspberries
3⁄4 C sugar
1⁄2 Tbsp lemon zest

12 oz cream cheese
1⁄2 C sugar
1/8 tsp kosher salt
1 C sour cream
5 large eggs
4 oz blueberries
1 Tbsp tarragon, roughly chopped

Prepping time: 15 minutes / Cooking time: 15 minutes / Sous vide cooking time: 3 hours, 30 minutes

Preheat the oven to 350°F. Melt the butter in the microwave for 30 seconds to one minute, or until melted.
In a food processor, blend macadamias until fine, about three minutes. Turn off the processor and add flour, sugar, and salt. Turn the food processor back on and slowly add the melted butter until mixture begins to combine.
Line a 13″ x 9 1/2″ sheet tray or shallow baking pan with parchment paper. Spread the macadamia mixture evenly along the tray, packing it down.
Bake for 12 to 15 minutes or until golden brown. Remove from the oven and set aside until ready to pour in the cheesecake batter.

Preheat water bath to 181.4°F (81°C). Place all ingredients in a sous vide pouch and seal. Cook for two hours.
Remove from water bath, open the pouch, and transfer into a blender. Purée until smooth, about two to three minutes.
Strain through a fine mesh sieve. Set aside or chill in refrigerator until ready to serve.

Preheat a water bath to 185°F (85°C).
Using a stand mixer with a paddle attachment, mix the cream cheese, sugar, and salt at a medium speed for two to three minutes.
Then, switch the attachment to a wire whip. Continue mixing the batter, then add the sour cream. Stop the mixer and remove the bowl to scrape down the sides of the bowl. Place the bowl back on the mixer and continue to mix. Add one egg at a time until all the eggs are incorporated.
Pass the batter through a fine mesh sieve. Fold in the blueberries and tarragon using a spatula.
Pour the batter mix into the tray with the baked crust, spreading evenly. Place the entire tray into a large sous vide pouch and seal. Cook in water bath for one and a half hours.
Once cooked, remove from the water and rest at room temperature for 15 minutes. Chill in refrigerator for at least three hours before serving.

Remove the tray from the bag. Carefully remove the cheesecake from the pan along with the parchment paper.
Cut into six even pieces and top with raspberry coulis.