Ingredients
5 individually-wrapped banana bread slices (500g packet)
2 tablespoons butterscotch-flavoured liqueur
2 bananas (170g each), diagonally sliced
Vanilla ice-cream, to serve
FILLING
3 teaspoons powdered gelatine
500g cream cheese, chopped, at room temperature
½ cup brown sugar, firmly packed
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
250g tub sour cream
300ml tub thickened cream, whipped
BUTTERSCOTCH SAUCE
300ml tub thickened cream
1 cup brown sugar, firmly packed
100g salted butter, chopped
Method
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Invert base of a 23cm round springform pan (base measuring 22cm). Grease and line base and side with baking paper.
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Arrange banana bread, in a single layer and trimming to fit, over base of prepared pan. Brush with liqueur.
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To make filling, sprinkle gelatine over 2 tablespoons water in a small heatproof jug. Sit jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Remove jug from pan. Cool slightly.
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Beat cream cheese, sugar, vanilla and cinnamon in a large bowl of an electric mixer until smooth. Beat in gelatine mixture until combined. Add sour cream. Beat on a low speed until smooth. Fold in whipped cream. Pour into pan. Refrigerate, covered, overnight.
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To make sauce, combine all ingredients in a medium saucepan over a low heat. Stir until sugar is dissolved. Bring to boil. Gently boil for about 10 minutes, or until slightly thickened. Remove from heat.
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Just before serving, remove side of pan. Slide cheesecake onto a plate. Top with bananas. Drizzle with some of the warm sauce. Serve with remaining sauce and ice-cream.
TIP! Banana bread slices are available from supermarkets. Cheesecake and sauce can be made up two days ahead. Keep, covered, in the fridge. Reheat sauce in a small saucepan or in the microwave until hot.
