Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "57d44277380f4e1ea3c2abc6aa538898",
    "updated": "2025-05-10T12:01:22.962Z",
    "title": "Lemon Blueberry Cheesecake Bars",
    "subtitle": null,
    "description": "These baked cheesecake bars offer a delicate lemon flavor combined with bursts of fresh blueberries, resulting in a dessert that is both visually appealing and delicious. Cheesecake bars make an excellent choice for birthday celebrations or any special occasion. Feel free to experiment by topping the bars with other berries such as raspberries or strawberries, or by substituting the lemon zest with orange or lime zest. A cranberry variation would also be a festive option for the holiday season.",
    "ingredients": [
      {
        "section": "Base",
        "ingredients": [
          "unsalted butter",
          "digestive biscuits"
        ]
      },
      {
        "section": "Filling",
        "ingredients": [
          "full-fat soft cheese",
          "eggs",
          "caster sugar",
          "cornflour",
          "soured cream/natural yoghurt",
          "zest of",
          "blueberries"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 200°C (180°C fan) and line a 23 × 33cm rectangular tin with parchment paper.",
      "Melt the butter either in the microwave in short bursts or in a small pan over medium heat.",
      "Place the digestive biscuits in a food processor and blitz until finely crushed. Add the melted butter and pulse a few times until well combined.",
      "Firmly press the mixture into the base of the prepared tin.",
      "Bake the base for 10 minutes, then remove it from the oven and allow it to cool slightly.",
      "Lower the oven temperature to 160°C (140°C fan).",
      "In a large bowl, add the soft cheese and gently mix it to soften.",
      "Add the eggs one at a time, mixing thoroughly after each addition using a spatula.",
      "Incorporate the sugar and cornflour, mixing carefully until combined.",
      "Stir in the soured cream, lemon zest, and blueberries.",
      "Pour the filling over the biscuit base in the tin.",
      "Bake for 55 to 60 minutes or longer, until the edges turn golden and the center has a slight wobble.",
      "Allow the cheesecake to cool in the tin inside the oven with the door slightly open.",
      "Cover the cheesecake with foil and refrigerate for at least 5–6 hours, preferably overnight.",
      "Once chilled, use the parchment paper edges to lift the cheesecake onto a chopping board, then cut into 12 bars with a sharp knife."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]