Preheat the oven to 350°F.

Using an electric mixer, beat the eggs and vanilla on high speed until pale yellow and fluffy, about 7 minutes. Slowly beat in the honey. On low speed, mix in the ricotta, lemon zest and flour. Stir in chocolate chips if using.

Grease an 8x8 inch square baking pan with butter. Spoon the cheese mixture into the pan

Using a mini muffin tin you can line or grease with butter. Spoon the cheese mixture into the cups.

Place the muffin pan on a rimmed baking sheet, transfer to the oven and pour about 1 ½ cups water onto the baking sheet to make a water bath. Bake until the cheesecake centers are just set, about 38 minutes, they will still be a little soft, but will firm up in fridge. Remove the muffin pan from the baking sheet. If the cakes are not fully set, you can put them back in without the water bath for another 5-10 minutes. Then remove and allow to cool.