For the spicy curd cheese soufflé with nuts, mix the curd cheese, butter, egg yolks and whipped cream with a mixer. Beat the egg whites to a firm snow.
Coarsely chop the nuts and roast them in a frying pan without fat until they smell good and have taken on some color, then let them cool down.
Stir the roasted nuts into the curd mixture with Emmentaler and finely diced blue cheese. Season with cayenne pepper, salt, pepper and paprika and fold in the beaten egg whites.
Pour the curd mixture into a greased oven dish and bake in a preheated oven at 200° C for about 25 minutes until golden brown.
Leave the spicy curd cheese soufflé with nuts in the turned off oven for another 5 minutes and possibly turn it out of the mold before serving.