Step 1: Prepare your pan. Line an 8-inch springform pan or a standard loaf pan with parchment paper, extending it up the sides. This makes for easy removal. You can also lightly grease the pan to help the parchment stick.
Step 2: Melt the white chocolate. Break the white chocolate into small pieces or use chips. Melt it gently using a double boiler method (a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water) or in the microwave in 30-second intervals, stirring well after each, until smooth and fully melted. Be careful not to overheat the white chocolate, as it can seize.
Step 3: Combine yogurt and white chocolate. In a large bowl, place your room-temperature full-fat Greek yogurt. Gradually pour the melted white chocolate into the yogurt, whisking continuously and gently until the mixture is completely smooth and uniform. Ensure there are no streaks of unmixed chocolate or yogurt. Do not overmix, as this can incorporate too much air.
Step 4: Pour into the prepared pan. Carefully pour the Japanese 2-Ingredient No-Bake Yogurt Cheesecake mixture into your lined pan. Gently tap the pan on the counter a few times to release any air bubbles and help the mixture settle evenly.
Step 5: Chill the cheesecake. Cover the pan loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until the Japanese 2-Ingredient No-Bake Yogurt Cheesecake is completely set and firm to the touch.
Step 6: Serve and enjoy! Once set, carefully remove the cheesecake from the pan using the parchment paper. Slice with a warm, sharp knife for clean cuts. Garnish with your favorite toppings like fresh berries, a dusting of matcha powder, or a drizzle of fruit sauce.