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": "c8be758fffa3498a937ad2194d257817",
    "updated": "2025-04-23T10:56:16.485Z",
    "title": "Death by Chocolate Cheesecake",
    "subtitle": "Keto Option",
    "description": null,
    "ingredients": [
      {
        "section": "crust",
        "ingredients": [
          "unsalted butter (or coconut oil if dairy-free), plus extra for the pan",
          "unsweetened chocolate, finely chopped",
          "swerve confectioners'-style sweetener or equivalent amount of liquid or powdered sweetener",
          "stevia glycerite",
          "egg, beaten",
          "ground cinnamon",
          "seeds scraped from 1 vanilla bean (about 8 inches long), or vanilla extract",
          "fine sea salt"
        ]
      },
      {
        "section": "filling",
        "ingredients": [
          "unsweetened chocolate, finely chopped",
          "unsalted butter (or coconut oil if dairy-free)",
          "packages cream cheese (kite hill brand cream cheese style spread if dairy-free), softened",
          "swerve confectioners'-style sweetener or equivalent amount of liquid or powdered sweetener",
          "unsweetened cashew milk (or heavy cream if nut-free)",
          "seeds scraped from 1 vanilla bean (about 8 inches long), or vanilla extract",
          "fine sea salt",
          "eggs",
          "unsweetened cocoa powder"
        ]
      },
      {
        "section": "chocolate sauce",
        "ingredients": [
          "heavy cream (or full-fat coconut milk if dairy-free)",
          "swerve confectioners'-style sweetener or equivalent amount of liquid or powdered sweetener",
          "unsweetened chocolate, finely chopped",
          "seeds scraped from 1 vanilla bean (about 8 inches long), or vanilla extract"
        ]
      }
    ],
    "instructions": [
      "Prepare your oven by setting it to 325°F. Grease and line an 8-inch springform pan with parchment paper, ensuring the paper is also greased.",
      "For the crust: Browning the butter enhances the flavor. To do this, melt the butter in a saucepan over high heat, stirring frequently. When the butter foams and develops brown specks (avoid blackening), remove from heat and let it cool for 10 minutes until warm. If using coconut oil or skipping the browning step, simply melt the butter or oil over medium-low heat.  Gently incorporate the chopped chocolate into the warm fat, stirring continuously to prevent burning. Once melted, mix in the sweeteners and refrigerate until cool. Then, add the beaten egg, cinnamon, vanilla, and salt. Press this mixture into the prepared springform pan to form the crust.",
      "To create the filling, melt the chopped chocolate and 1 tablespoon of butter together in a medium saucepan over low heat, stirring well. Remove from the heat once melted.",
      "In a large bowl or stand mixer, combine the cream cheese, sweetener, cashew milk, vanilla, and salt until smooth. Incorporate the eggs one by one, mixing gently on low speed after each addition. Add the cocoa powder and the melted chocolate mixture. Blend until completely smooth.  Pour this filling over the prepared crust.",
      "Create a water bath by wrapping aluminum foil around the springform pan's bottom and halfway up the sides to prevent water leakage. Place the cheesecake within a roasting pan or baking dish and place it in the oven. Fill the roasting pan with hot water halfway up the sides of the springform pan. This water bath promotes even cooking, though the cheesecake can be baked without it (see notes). Bake for 55 minutes, or until the center is nearly set. Let the cheesecake cool completely within the pan before removing the outer ring.  Refrigerate for at least 4 hours or overnight before serving.",
      "For the chocolate sauce, combine the cream, sweetener, and chopped chocolate in a double boiler or a heat-safe bowl set over simmering water. Heat gently, stirring frequently, until the chocolate melts. Remove from the heat and stir in the vanilla.  Pour this sauce over the chilled cheesecake.",
      "Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month. Thaw to room temperature before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": "If baking without a water bath, place the cheesecake on a lined rimmed baking sheet to catch any spills. After baking, turn off the oven and let the cheesecake cool inside with the door closed for 5 to 6 hours to prevent cracking."
  }
]