Peel, core and quarter the pears. Bring the wine to the boil with the lemon and cinnamon, add the pears and simmer for 30 minutes or until the pears are soft. Cool in the poaching juice. Reserve the poaching liquid for sauce.
Preheat the oven to 170°C and grease a 20cm cake tin. Mix together the biscuit crumbs, butter, and cinnamon and press into the tin. Cut the poached pears into half-inch pieces. Line the biscuit base with half the pears and put the remaining pears aside.
In a small pan soften the gelatine in the lemon juice. Heat the mixture in a small saucepan over a low heat until the gelatine has dissolved. Mix the remaining ingredients together until smooth. Add the gelatine and then slowly fold in the remaining poached pear pieces.
Pour the filling over the pears on the biscuit base and spread evenly. Cover and chill overnight or for 4 hours. When ready to serve, bring the reserved poaching liquid to the boil and reduce. Cool. Serve a slice of the cheesecake with a drizzle of the reduced poaching liquid.
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