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": "3f7f9c8b513a4216ba2990c01a9c089d",
    "updated": "2025-05-10T08:03:49.576Z",
    "title": "No-Bake Speculoos Cheesecake",
    "subtitle": null,
    "description": "This recipe combines spiced biscuits and spread to create a deliciously caramelized flavor in both the base and the cheesecake. Speculoos biscuit spread adds a rich and distinctive taste, making this no-bake dessert truly delightful.",
    "ingredients": [
      {
        "section": "BASE",
        "ingredients": [
          "speculoos biscuits (i use biscoff).",
          "melted unsalted butter"
        ]
      },
      {
        "section": "FILLING",
        "ingredients": [
          "full-fat soft cheese",
          "vanilla extract",
          "icing sugar",
          "speculoos biscuit spread (i use biscoff).",
          "double cream"
        ]
      },
      {
        "section": "DECORATION (OPTIONAL)",
        "ingredients": [
          "speculoos biscuit spread, melted",
          "double cream",
          "icing sugar",
          "speculoos biscuits"
        ]
      }
    ],
    "instructions": [
      "Crush the biscuits into fine crumbs using a food processor or place them in a bowl and crush with a rolling pin.",
      "Combine the melted butter with the biscuit crumbs, then press the mixture firmly into the base of a deep, 20cm springform cake tin. Refrigerate while preparing the filling.",
      "In a large bowl, whisk together the soft cheese, vanilla extract, and icing sugar until smooth.",
      "Add the speculoos biscuit spread and continue whisking until fully incorporated.",
      "Pour in the double cream and whisk again until the mixture thickens. Alternatively, whip the cream separately to soft peaks and gently fold it into the cheesecake mixture.",
      "Spread the filling evenly over the biscuit base and refrigerate for at least 6 hours, or preferably overnight, to allow it to set.",
      "When set, gently remove the cheesecake from the tin.",
      "Drizzle melted biscuit spread over the top using a teaspoon or piping bag.",
      "Whip the double cream and icing sugar together until soft peaks form, then pipe it onto the cheesecake in decorative swirls.",
      "Place a speculoos biscuit on each cream swirl and sprinkle crushed biscuit crumbs over the top."
    ],
    "notes_ingredients": "This recipe can be adapted with other spreads such as chocolate or nut spreads, using the same quantities. You may also substitute the biscuits with alternatives like gingernuts or digestive biscuits for a different flavor.",
    "notes_instructions": null
  }
]