Some recipes don't need improving. Grandma Maruja's cheesecake was one of them. Paula knew it by heart before she even knew what patisserie was. And when she opened LaMaruja, it was the first thing to come out of the oven.
We're not going to tell you it's "the best in Málaga" — that's for you to decide. What we can tell you is that people who try it tend to say the same thing: they can't quite explain why it's so good, but they keep coming back for more.
In this article we'll tell you what makes this cake special, where the recipe comes from, and how to get it — a slice for today, or a whole cake to take home.
What everyone mentions: the texture
If you ask someone who's tried our cheesecake in Málaga what they liked most, they rarely say "the flavour". They say the texture.
It's dense but not heavy. It melts in the mouth but holds its shape when cut. Creamy in a way that isn't quite mousse, isn't quite custard, and doesn't fit any of the usual categories. It simply tastes exactly as it should: of cheese, of egg, of just the right amount of oven heat.
A well-made cheesecake doesn't need anything added to it. If the balance is right, you know from the first bite.
Getting that consistency to repeat — the same result on a Monday as on a Friday, in December as in August — is the real work of the bakehouse. Maruja's recipe had that figured out from the start; we've just learned not to mess with it.
Grandma Maruja's recipe
Paula grew up watching her grandmother make this cake. In a home oven, with no precision timers, no probe thermometers. She made it by eye: by the colour of the surface, by how the centre moved when she gave the tray a gentle shake, by the smell that warned you before the timer ever went off.
When we opened LaMaruja Bakery, this was the first recipe we put into production. We've adapted it to be made four times a week instead of once a month — but the ingredients are the same, the process is the same, and the way we know when it's ready is the same too.
There's no magic to it. Just good cheese, egg, the right temperature, and years of knowing exactly when to stop.
The flavours: from classic to pistachio
The base is always the same. What changes is the topping we add on top — never mixed in, so the texture never changes. We usually have eleven flavours available, plus two special variants for anyone looking for something different:
Available flavours vary each day depending on stock and season. The safest bet is to follow us on Instagram @lamarujabakery to see what's fresh that morning — or just drop by and choose on the spot.
Prices and sizes
The original cheesecake is priced slightly differently to the flavours with a topping. Here are the current prices:
| Size | Original | With topping | 4 Cheeses / Goat's |
|---|---|---|---|
| Slice | €3.50 | €4.20 | €3.80 |
| Half cake | €17.00 | €19.20 | €18.50 |
| Whole cake | €32.00 | €35.90 | €33.90 |
How to get it in Málaga
We're at Calle Hermes, 10, Teatinos-Universidad, 29010 Málaga. We open Monday to Saturday from 08:30 to 12:30 and 16:30 to 20:30. Closed on Sundays.
Slices are available without ordering ahead — you can drop in any day and take home whichever one you fancy. For a half or whole cake, we recommend messaging us on WhatsApp a day ahead to reserve the flavour you want. And for custom cakes with special decoration, the minimum notice is 5 days.
You can also work out the price and design your cake with our cake calculator.
🏠 How to store it at home
- Always keep it chilled, between 2 and 6°C. Without preservatives, it keeps for 3 to 5 days.
- Take it out 10 minutes before eating so the cheese regains its creaminess.
- For a clean cut: use a smooth knife run under hot water, drying it between cuts.
- If it'll take you more than 20 minutes to get home, ask us for a box with an insulated bag.
Frequently asked questions about cheesecake in Málaga
The original slice costs €3.50. With a flavoured topping (pistachio, blueberry, Nutella…) it costs €4.20. Half a cake from €17 and a whole cake from €32.00. The 4 Cheeses and Goat's Cheese variants have their own prices (slices from €3.80).
Slices don't need a reservation — drop by any morning from Monday to Saturday and choose on the spot. For a half or whole cake, we recommend giving us a day's notice. For custom cakes with decoration, the minimum notice is 5 days.
No. Grandma Maruja's recipe contains no artificial preservatives. The ingredients are natural and fresh. Without preservatives it keeps for 3 to 5 days in the fridge between 2 and 6°C. Take it out 10 minutes before eating so it regains its full creaminess.
Over 20 flavours: Original, Blueberry, Strawberry, Nutella, Pistachio, Dulce de Leche, Lotus, Kinder, Peanut Butter, Happy Hippo, Tiramisu, 4 Cheeses and Goat's Cheese. Availability varies day to day: follow us on @lamarujabakery to see what's on that morning.
The base recipe for the cheesecake contains no flour. However, it's made in a bakehouse that also works with gluten. If you have severe coeliac disease, please check with us before visiting via WhatsApp on 614 618 479.
Fancy one right now?
Drop by Calle Hermes, 10 or reserve your flavour on WhatsApp. For whole cakes, we recommend giving us a day's notice.
Founder and pastry chef at LaMaruja Bakery. She grew up watching her grandmother Maruja bake this cake — and when she opened the bakehouse in Teatinos, it was the first thing to come out of the oven.
