In a blender, puree 750 ml (3 cups) of strawberries with about 75 ml (1/3 cup) of sugar until smooth. Strain.
If you don’t have a slow cooker, you can bake the cheesecakes individually. To do this, place the ramekins in a 20-cm (8-inch) square baking dish. Pour boiling water halfway up the ramekins and bake in the center of a preheated oven at 170 °C (325 °F) for about 30 minutes or until they are firm and have slightly risen.