Hi Rebecca, since this recipe is quite temperature sensitive and home ovens are all a little different, you may find locating the cake on a different shelf helps yield better results. Another factor that could be playing into your liquid results has to do with how you blended the ingredients. If you're using the recommended food processor it's fine to use cold cream cheese, but if you're using the paddle attachment on a stand mixer, you're better off starting with warm room temperature cream cheese. The batter should be quite liquidy going into the pan. 

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