Preheat the oven to 350°F.

1. Mix the graham cracker powder and melted butter in a robot for 1 minute.

2. Spread the mixture over the bottom of the cake mold and press firmly to make it firm. Refrigerate.

3. Meanwhile, in a mixer, beat the white cheese with sugar, lemon juice, and mashed bananas. Add the lemon juice, mix, then incorporate the eggs one by one to obtain a homogeneous mixture.

4. Fill the cake mold with the cheese mixture.

5. Bake for 35 to 40 minutes. Let cool on a rack before unmolding.

6. For decoration, melt the sugar into a blond caramel and add the fleur de sel.

7. Being careful not to burn yourself, pour the hot caramel over a silpat in a decorative shape. Let cool and harden before using.