Torta Di Ricotta (Ricotta Cheesecake)

1 lb ricotta cheese
1/3 c raisins
2 tb dark rum
3 eggs; seperated
1/2 c sugar
1 pn salt
1 lemon; zest of
1 orange; zest of
1/3 c pine nuts
softened butter and bread crumbs for the pan

Drain the ricotta overnight in a cheesecloth lined sieve. Soak the raisins in the rum. Preheat the oven to 375 degrees. Beat the egg yolks with the sugar until pale yellow. Add the drained ricotta, salt, and citrus zests, and blend thoroughly. Add the pine nuts and the raisins and rum, blending well. Beat the egg whites until they form stiff peaks and fold them into the cake mixture. Brush a 6-inch springform pan with softened butter, coat the inner surfaces with bread crumbs, and shake out the excess. Pour the cake mixture into the prepared pan, bake 30 minutes, and cool before serving.