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. It has not been tested for home use.
Recipe courtesy of Russell's on Macklind, St. Louis, MO