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": "5122d7e526914c34a68a488ddde0fbc1",
    "updated": "2025-05-17T14:15:20.821Z",
    "title": "Baklava Cheesecake",
    "subtitle": "Pistachio Baklava Cheesecake",
    "description": "Baklava, the sweet and syrupy pastry from the Middle East, combines with the rich, creamy texture of a classic New York cheesecake to create an exceptional fusion that honors both Greek and American dessert styles. This Pistachio Baklava Cheesecake features layers of filo pastry sweetened with honey and enhanced by the unique flavor of pistachios, all resting on a smooth cheesecake base.",
    "ingredients": [
      {
        "section": "For the Crust",
        "ingredients": [
          "ground digestive biscuits or graham crackers",
          "unsalted butter, melted",
          "granulated sugar"
        ]
      },
      {
        "section": "For the Cheesecake",
        "ingredients": [
          "full-fat cream cheese, softened",
          "granulated sugar",
          "full-fat sour cream",
          "pure vanilla extract",
          "eggs",
          "all-purpose flour"
        ]
      },
      {
        "section": "For the Baklava Layer",
        "ingredients": [
          "filo pastry, thawed",
          "unsalted butter, melted",
          "pistachios, finely chopped",
          "granulated sugar",
          "ground cinnamon"
        ]
      },
      {
        "section": "For the Syrup",
        "ingredients": [
          "water",
          "granulated sugar",
          "honey",
          "cinnamon stick",
          "strip of lemon peel"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to facilitate easy removal of the cheesecake.",
      "To prepare the crust, mix the ground digestive biscuits or graham crackers with melted butter and sugar in a bowl. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and allow it to cool while preparing the cheesecake layer.",
      "For the cheesecake, beat the softened cream cheese and sugar together until smooth and creamy. Add the sour cream and vanilla extract and mix well. Incorporate the eggs one at a time, stirring gently after each addition just until combined. Fold in the flour carefully.",
      "Pour the cheesecake batter over the cooled crust. Tap the pan gently on the counter to release any trapped air bubbles.",
      "To assemble the baklava layer, lay out the filo pastry sheets, brushing each with melted butter. After every 2-3 sheets, sprinkle evenly with the chopped pistachios, sugar, and cinnamon mixture. Once stacked, cut the filo into 1-inch squares and place them atop the cheesecake batter.",
      "Bake the cheesecake for approximately 50 minutes to one hour, or until the center is set and the top is lightly golden.",
      "While baking, prepare the syrup by combining water, sugar, honey, the cinnamon stick, and lemon peel in a small saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from the heat and discard the cinnamon stick and lemon peel.",
      "When the cheesecake has finished baking, allow it to cool slightly before pouring the warm syrup over the hot baklava layer.",
      "Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight, to set fully.",
      "To serve, carefully release the cheesecake from the springform pan, slice, and enjoy the delightful combination of textures and flavors."
    ],
    "notes_ingredients": "Gluten-Free: Substitute digestive biscuits or graham crackers with gluten-free options and use gluten-free filo pastry. Verify that all other ingredients are certified gluten-free.\nVegetarian: This recipe is suitable for vegetarians. Ensure the sugar used is vegetarian-friendly, as some sugars are processed with bone char, and use vegetarian-approved butter.\nLower-Fat Option: Opt for reduced-fat cream cheese and sour cream. For the crust, decrease the butter by half and add a small amount of water to maintain consistency.",
    "notes_instructions": "Use ingredients at room temperature when preparing the cheesecake batter for a smooth, lump-free mixture.\nFold in eggs gently to keep the batter light and avoid overmixing, which can cause cracks in the cheesecake.\nHandle filo pastry with care, as it dries out quickly. Cover unused sheets with a damp towel during assembly.\nPouring the warm syrup over the hot baklava layers helps it absorb thoroughly, ensuring moist and flavorful bites.\nFor clean slices, dip a sharp knife in hot water and wipe it dry before cutting each slice to prevent sticking and maintain layer integrity."
  }
]