Preheat the oven to 350 degrees F.
Press the shortbread
dough into a half-sheet pan
and poke holes in the dough
with a fork. Bake until light golden brown, 8 to 10 minutes. Cool the shortbread for 15 to 20 minutes.
In a stand mixer
fitted with the paddle attachment, cream the butter. Add the cream cheese and confectioners' sugar and continue to mix. Beat in the vanilla, salt and eggs, scraping down the sides of the bowl as you go. Pour the filling over the cooled shortbread, spreading it out evenly. Bake for 30 minutes. Cool the cake
, then dust
with confectioners' sugar
and slice into large squares to serve.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.