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

    [
  {
    "recipeCode": "853a2d30ea454bf9975fad2fa237b7b8",
    "updated": "2025-04-20T23:15:58.276Z",
    "title": "Cherry Cheesecake with a Brownie Base",
    "subtitle": "Paleo | Vegetarian | Vegan (Adaptable)",
    "description": "I fondly remember making decadent brownies filled with butter, sugar, and flour, swirled with a rich cream cheese and powdered sugar cheesecake.  They were a party favorite.  My, how times and ingredients have changed! Now, I specialize in raw, dairy-free cheesecakes, experimenting with diverse flavors and textures.  However, those old brownies remain a fond memory, inspiring me to create a healthier version. This dessert, featuring ingredients like moringa, cacao, coconut oil, adaptogenic mushrooms, and a cashew and cacao butter cheesecake with a vibrant cherry topping, is truly special. And surprisingly, it surpasses the flavor of my old brownies.",
    "ingredients": [
      {
        "section": "Filling",
        "ingredients": [
          "(250 g) raw cashews, soaked in water for 8 hours (this is about 1½ cups, but weighing is most accurate!)",
          "one 13.5 ounce (398 g) can coconut cream without guar gum (such as let's do organic brand)",
          "plus 1 tablespoon (120 g) pure maple syrup",
          "juice of ½ lime",
          "(85 g) cacao butter (such as navitas organics cacao butter wafers)",
          "plus 1 tablespoon (70 g) organic extra virgin coconut oil"
        ]
      },
      {
        "section": "Cherry Compote",
        "ingredients": [
          "(300 g) frozen dark cherries",
          "(100 g) pure maple syrup",
          "tapioca flour"
        ]
      },
      {
        "section": "To Decorate",
        "ingredients": [
          "(85 g) paleo 70% dark chocolate (such as hu brand)",
          "(30 g) almond milk",
          "fresh cherries with stems, edible flowers, fresh mint leaves, or fresh berries, for garnish"
        ]
      },
      {
        "section": "For the Base",
        "ingredients": [
          "recipe superpowerful brownies (omit for a vegan option)"
        ]
      }
    ],
    "instructions": [
      "For the Base: Prepare the brownie recipe in an 8-inch round pan.  Halving the recipe should require a baking time of 20 to 23 minutes, depending on your oven. Do not cut the brownies.",
      "Refrigerate the brownie base in the pan for 8 hours or overnight to ensure it's firm and easy to handle.",
      "Carefully remove the brownie base from the pan and place it on a sheet pan. If using a cake ring the same size as the brownie pan, line the ring with an acetate sheet and place the brownie inside. If you don't have a cake ring, simply wrap an acetate sheet around the brownie and secure it with masking tape. This creates a well to contain the cheesecake filling while it chills.",
      "Secure the acetate base to the sheet pan with masking tape, sealing any gaps to prevent leakage. Return the setup to the refrigerator.",
      "For the Filling: Rinse and dry the soaked cashews.  Combine them in a high-powered blender with the coconut cream, maple syrup, and lime juice. Blend until smooth. Create a double boiler by filling a medium saucepan with water and bringing it to a boil. Place the cacao butter and coconut oil in a heatproof bowl that fits snugly over the saucepan without touching the water. Melt the cacao butter and coconut oil together, then add them to the blender and blend briefly until the mixture is completely smooth.",
      "For the Cherry Compote: Combine the cherries and maple syrup in a medium saucepan and simmer over medium heat until the liquid is almost completely reduced, approximately 25 minutes.",
      "In a small bowl, dissolve the tapioca flour in 2 tablespoons (30 g) of water. Slowly drizzle this mixture into the simmering cherry mixture, stirring constantly.  Cook and stir until thickened, about 1 minute. Remove from heat and use immediately.",
      "To Assemble and Decorate: Remove the brownie and mold from the refrigerator and pour in the cashew cheesecake filling. Spoon the warm cherry compote over the cheesecake, ensuring full coverage.  Some settling of the compote is expected. Avoid stirring to maintain distinct layers.",
      "Freeze for 30 minutes, then refrigerate overnight.",
      "The next morning, melt the chocolate with the almond milk using the double boiler method. As soon as the water boils, turn off the heat, remove the saucepan, and place the bowl on top. Let the chocolate soften slightly, then stir until fully melted.",
      "Remove the masking tape and acetate from the cheesecake and transfer it to a serving plate using a cake lifter. Pour the melted chocolate over the top, allowing it to drizzle down the sides. Refrigerate for approximately 20 minutes until the chocolate is set.",
      "Garnish with fresh cherries or other desired decorations and serve."
    ],
    "notes_ingredients": "",
    "notes_instructions": "This recipe requires two days to prepare, so plan accordingly."
  }
]