I found myself with an abundance of green tomatoes, living in the midwest, after the first freeze. I found this recipe and was tickled. I did follow the recipe pretty much except I processed four cups of green tomatoes in a food processor and skipped the soaking them in salt water part. I strained the juice off with a collander for about 15 minutes. I used pecans and topped the cake with cream cheese frosting! I COULD NOT believe how great this cake is! Too bad we don't have green tomatoes year round! I highly recommend trying it. It's wonderful and thanks so much for sharing this with us. It's a keeper!

Reviewed On: Nov. 3, 2008

Awesome! And, a real treat on these hot August days! I made it for my Mom's birthday and it was a hit!

Reviewed On: Aug. 25, 2000

Made this "mock" lemon cheesecake for Easter and everyone devoured it! Said it was DELICIOUS! And, it was! Highly recommend for something creamy, quick and delicious. Be careful though, had a hard time fitting it all in one pie shell! YUM!

Reviewed On: Apr. 24, 2000