Banoffee Cheesecake

Ingredients

• 3/4 cup heavy cream
• 1/2 cup unsalted butter, sliced
• 1/2 teaspoon kosher salt
• 1 cup packed light brown sugar
• 3 tablespoons dark corn syrup
• 1/2 teaspoon vanilla extract
• 2 packages Walker's shortbread cookies
• 1 cup granulated sugar, divided
• 3 tablespoons melted unsalted butter
• 4 packages cream cheese, at room temperature
• 4 large eggs
• 3 ripe bananas, peeled and mashed
• 1 teaspoon vanilla extract
• 1 teaspoon banana extract
• 1/3 cup cornstarch
• Toffee sauce
• Whipped cream
• Dried banana chips

Directions

1. Start with the toffee sauce. Heat the heavy cream for 1 minute in the microwave, or warm it on the stovetop over medium heat. You want it steaming, not boiling, then put it aside.
2. In a 4-quart saucepan, melt the butter over medium heat. Stir in the salt, brown sugar, and corn syrup, then whisk often until the sugar melts and the mixture is gently bubbling, about 3 to 5 minutes.
3. Take the pan off the heat and slowly whisk in the warm cream. It will bubble and steam when it hits the sugar, so do this carefully. Stir in the vanilla extract, then return the pan to medium heat.
4. Cook the sauce for 5 minutes more, or until it has thickened into a syrup. Pour it into a glass jar and refrigerate until you need it, as much as 1 week ahead.
5. Preheat the oven to 350 degrees F. Cover the outside of a 10-inch springform pan with heavy duty aluminum foil, taking care not to rip or pierce it, and set the pan aside.
6. Pulse the shortbread cookies in a food processor until they are finely ground. Add 1/4 cup of granulated sugar and the melted butter, then pulse again until the crumbs begin to clump.
7. Press a handful of the crumb mixture in your palm. If it falls apart, mix in another 1 tablespoon of melted butter.
8. Pack the shortbread mixture across the bottom of the springform pan and about 1 inch up the sides. Bake the crust for 10 minutes, then take it out of the oven and let it cool while you make the filling.
9. While the crust is in the oven, bring 4 or 5 cups of water to a boil for the water bath.
10. In a stand mixer fitted with the paddle attachment, or in a large mixing bowl, beat the cream cheese with the remaining 3/4 cup sugar and the salt until smooth.
11. Add the eggs to the cream cheese mixture 1 at a time, scraping the bowl after each one. After the eggs are incorporated, mix on low speed for 1 minute more.
12. Add the mashed banana and both extracts, then mix on low speed for 1 minute. Scrape down the bowl, add the cornstarch, and mix on the lowest speed for 30 seconds, or just until you can’t see any cornstarch lumps. Don’t overdo it.
13. Pour the batter into the prepared crust, then place the foil-wrapped springform pan inside a larger pan. Pour in enough hot water to come halfway up the sides of the springform pan, then carefully move everything to the oven.
14. Bake for 55 minutes to 1 hour, until the top is pale golden and the cheesecake still has a slight jiggle when you gently shake the pan. Turn off the oven, crack the door open, and leave the cheesecake inside to cool for 30 minutes.
15. After the oven cooling time, carefully remove the cheesecake from the oven and take off the foil. Let it cool on the counter for 1 hour, then move it to the refrigerator until completely cold, at least 12 hours or up to 24 hours.
16. When the cheesecake is chilled, release the springform collar. Gently warm the toffee sauce until it pours easily but is not runny, using a dish of warm water if you like, then drizzle 1 cup of the sauce over the cheesecake. Pipe whipped cream rosettes around the edge and top each rosette with a banana chip.
17. Refrigerate the cheesecake until serving, and keep any leftovers chilled as well.