Au Revoir

Hello there my lovely readers, hope you are all doing well and taking good care.I have an announcement to make; as you may have already guessed from the title, this is my very last post!

It might be a shock! but this is also my 4 year anniversary and I’ve had a fabulous time with you all but all good things must come to an end and what better way to go than on a high note ☺️

So, I decided to give you one last sweet recipe with a Persian fusion twist 😉

In leading up to this post I kept thinking what sweet should I do? what will represent the culmination of this blog perfectly? I racked my brain and finally came up with Cheesecake….yup, that old chestnut!!

I have attempted baking it in the past and it’s always been a crowd pleaser but this time I decided to make it slightly Persian in flavour and so it’s a mixture of two great desserts. One been the cake and one been Akbar Mashti! If y’all don’t know what Akbar Mashti is, then do yourself a favour and look it up. It’s one of my all time favourite ice cream flavours so what better way to end this blog with an Akbar Mashti Cheesecake?! I’m literally drooling over here 🤤

So here it is, my final recipe. Bon Appetit!

Akbar Mashti Cheesecake


  • 250 g cream cheese
  • 125 ml pouring cream
  • 70 ml of frozen shards of pouring cream
  • 50 g melted butter for the base and some for lining
  • 25 g of ground pistachio for base and 25 g for filling
  • 25 g of ground cook oats
  • 50 g of icing sugar
  • 2 1/2 tbsp of steeped Saffron threads
  • pinch of salt
  • 1-2 tbsp of honey
  • 1-2 tbsp of rosewater ( I used yek o yek)
  • 1 tsp of ground cardamom
  • 1 Lemon for zesting
  • dried rose petals for garnish


  • This is a no bake cheesecake so just need to combine the ingredients and let it set overnight in the fridge. You can use gelatin powder to help set it faster but I didn’t use it in this recipe
  • To make the base; combine the oats and ground pistachios with melted butter and honey and line the base of your mould/tray etc
  • Place in fridge to set for 30 mins
  • Allow the cream cheese to get to room temperature and then using a beater or kitchen aid, beat until it’s smooth
  • Add icing sugar, cardamom, rose water, saffron, salt, honey into the bowl and beat
  • Slowly add the pouring cream to the mixture and further beat, be mindful not to overwork the mixture
  • Also add some more ground pistachio into the mixture and the lemon zest
  • Remove frozen pouring cream and break into small shards and using a spatula mix into mixture
  • Remove base from fridge, line mould with baking paper and using a tea spoon gently add the mixture from edges into the middle
  • Make sure there are no bubbles and then using a flat metal spatula remove any excess mixture from the top of the mould. Mixture should be flush and smooth with the rim of the mould or try
  • Gently tap the tray of mould to allow any trapped bubbles in the mixture to be released
  • Place in fridge overnight to set. Once the cake is set, remove mould gently
  • Garnish as desired and serve
Voila!! turned out pretty good, don’t you think?

There you have it lovelies; my Akbar Mashti Cheesecake recipe. I hope you give it a go. I guarantee you’ll be pleasantly surprised ☺️

Fancy a slice?!

It’s been a real treat writing these posts and thank you all for the support these past four years, I’m truly grateful 💛

I’d like to thank my beautiful mama for always being my rock and number one cheerleader 😘

My love affair with food will never end so please follow my instagram handle @_shortandsweet_ for more foodie adventures.

Hope to see you there, au revoir Xx