The pumpkin in the recipe keeps this cheesecake light and almost gives it the consistency of a mousse or chiffon — it's very light, smooth and airy. (browneyedbaker.com)
I've also made it the consistency of pesto by using twice the herbs, and only 1/4 cup of olive oil and 1/4 cup vinegar... this way is my favorite. (epicurious.com)
They are super easy but often if I just wing it the consistency isn't quite right. (runningwithspoons.com)