BANANA BREAD CHEESECAKE WITH BUTTERSCOTCH SAUCE

SERVES 8 10

PREP: 50 MINS

5 individually wrapped banana

bread slices (500g packet)

2 tblsps butterscotch-flavoured liqueur

2 bananas (170g each), diagonally sliced

FILLING

3 tsps powdered gelatine

500g cream cheese, chopped

½ cup brown sugar, firmly packed

1 tsp 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

1 Invert the base of a 23cm round springform pan (base measuring 22cm). Grease and line the base and side with baking paper.

2 Arrange the banana bread, in a single layer, trimming to fit, over the base of prepared pan. Brush with liqueur.

3 To make the filling, sprinkle gelatine over 2 tblsps of water in a small heatproof jug. Sit the jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Remove jug from pan.

Let cool slightly.

4 Beat cream cheese, sugar and cinnamon in a large bowl of an electric mixer until smooth. Beat in the gelatine mixture until combined. Add the sour cream. Beat on a low speed until smooth. Fold in whipped cream and pour into the pan. Refrigerate, covered, overnight.

5 To make sauce, combine all ingredients in a medium saucepan over a low heat. Stir until sugar is dissolved. Bring to a boil. Gently boil for about 10 minutes, or until slightly thickened. Remove from heat.

6 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, if desired.