Preheat oven to 350 °F (177 °C). Butter and flour a 9-inch round springform baking pan and set aside. You may wish to also lay a round piece of parchment paper on the bottom of the springform pan, as well.
In the bowl of a stand mixer, beat goat cheese, sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
Add the yolks, two at a time, beating well after each addition and scraping down the sides of the bowl as necessary.
Add the flour and beat until just incorporated.
Using a clean bowl and clean beaters, beat the egg whites until soft peaks form. Gently fold in 1/4 of the egg whites into the goat cheese batter until well incorporated then add the rest and fold until all is mixed well.
Pour batter into prepared baking pan and gently tap the pan on the counter to level the batter and release any air bubbles.
Bake cheesecake for 30-35 minutes. You want the top to be set but the center still jiggly. Transfer pan to wire rack to cool completely.
To serve, run a paring knife around the edge of the pan then unmold the cake. Slice to serve and top with berries and honey.
Store cake in an airtight container in the refrigerator for up to 5 days.