Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers zh (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 zh.
    - 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 : zh (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "ee0c2b9c58754a5b809dfaf7bd743d71",
    "updated": "2025-05-10T13:55:17.641Z",
    "title": "No-Bake Gingerbread Cheesecake",
    "subtitle": null,
    "description": "Is it really possible to celebrate the festive season without something warm and gingerbread-inspired? Certainly not! I absolutely adore gingerbread and this No-Bake Gingerbread Cheesecake is one of my favorites. For the base, I use store-bought gingernut biscuits, though homemade gingerbread biscuits work wonderfully as well. I enjoy decorating it with small gingerbread figures and colorful sprinkles, making it a perfect centerpiece for any Christmas gathering. That said, this treat is delightful any time of the year.",
    "ingredients": [
      {
        "section": "Base",
        "ingredients": [
          "unsalted butter",
          "gingernut biscuits"
        ]
      },
      {
        "section": "Filling",
        "ingredients": [
          "full-fat soft cheese, at room temperature",
          "icing sugar",
          "vanilla extract",
          "ground ginger",
          "ground cinnamon",
          "double cream"
        ]
      },
      {
        "section": "Decoration",
        "ingredients": [
          "double cream",
          "icing sugar",
          "gingerbread cookies",
          "gingerbread cookie crumbs",
          "sprinkles"
        ]
      }
    ],
    "instructions": [
      "Gently melt the butter in the microwave using short bursts or in a small pan over medium heat.",
      "Place the biscuits in a food processor and blend until they form fine crumbs. Add the melted butter and pulse a few times until thoroughly combined.",
      "Firmly press this mixture into the base of a 20cm springform cake tin.",
      "In a large bowl, whisk together the soft cheese and icing sugar until smooth.",
      "Add vanilla extract, ground ginger, and cinnamon, then whisk again until fully incorporated.",
      "Pour in the double cream and continue whisking until the mixture thickens to a mousse-like consistency.",
      "Alternatively, you may whip the cream separately and fold it gently into the cheesecake mixture.",
      "Spread the filling evenly over the biscuit base. Cover with foil and refrigerate for at least 5 to 6 hours, preferably overnight.",
      "Once set, run a knife around the edge of the tin and carefully remove the cheesecake onto a serving plate.",
      "In a clean bowl, whip the double cream with the icing sugar until soft peaks form.",
      "Transfer the whipped cream to a piping bag fitted with a nozzle, then pipe decorative swirls over the cheesecake.",
      "Top each swirl with a gingerbread cookie and sprinkle with gingerbread crumbs and colorful sprinkles."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]